TS 1962 
. B8 

Copy 1 


Washington, D. C. Y October, 1922 


SHRINKAGE OF SOFT PORK 
UNDER COMMERCIAL CONDITIONS 


NITED STATES DEPARTMENT OP AGRICULTURE 

BULLETIN No. 1086 




L. B. BURK, Investigator in Marketing Live Stock and Meats 
“ Live Stock, Meats, and Wool Division 
Bureau of Agricultural Economics 


CONTENTS 

Page 

Causes of Soft and Oily Pork.2 

Tests on a Commercial Scale. 2 

Plan of Experiment.4 

Methods of Handling the Meat. 6 

Results.7 

The True Difference in the Oily, Soft, and Firm Pork.9 

Prices of the Three Grades of Meat Compared.L2 

Summary.' • 1# 

Appendix. 15 






WASHINGTON 

GOVERNMENT PRINTING OFFICE 
1922 



Monogf 











































LIBRARY OF CONGRESS 

^£C£ IVED 

NOV8~192£ 

DOCUMENTS DIVISION 






UNITED STATES DEPARTMENT OF AGRICULTURE 


BULLETIN No. 1086 


Washington, D. C. ▼ October, 1922 




SHRINKAGE OF SOFT PORK UNDER COMMERCIAL 

CONDITIONS. 1 


Bv L. B. Burk. Investigator in Marketing Live Stock and Meats, Live Stock, Meals, 
_ and Wool Division, Bureau of Agricultural Economics. 


7 o/v&'Zj 

-3s 


CONTENTS. 


Page. 

Causes of soft and oily pork. 2 

Tests on a commercial scale. 2 

Plan of experim ent. 4 

Methods of handling the meat. 2 

Results. 7 


Page. 

The true difference in the oily, soft, and firm 


pork. 9 

Prices of the three grades of meat compared.. 12 

Summary.... 13 

Appendix. 15 


During the past 10 years the swine industry of the South has 
developed very rapidly. With this development has come an 
increased production of .soft and oily pork. Until comparatively 
recent years it was thought that acorns (or mast) was the principal 
feed that caused soft or oily meat, but when the southern farmers 
began growing peanuts in large quantities for feed and harvesting 
thenrby hogging them down, there was a rapid increase in the number 
of-southern hogs that yielded soft or oily pork. This kind of pork 
increased enormously, because peanut-fed hogs made profitable 
gai*ns and the peanut crop could be thus harvested without material 
labor cost or waste. The crop diversification that followed the 
'extremely <1 9 w price for cotton at the beginning of the World War 
caused the southern farmers to adopt more largely the peanut and 
hog combination. This was found to be so profitable that peanut 


1 This report is the result of a study undertaken by the Bureau of Markets in 1919 for the purpose of 
ascertaining the causes for differences in the market prices of firm, soft, and oily hogs. Since this work was 
begun, special appropriations have been made available to the Bureau of Animal Industry for the study 
of theVift pork problem, which will make possible a much more comprehensive study of the causes of soft 
pork and their prevention’. 

Mention should be made of the valuable assistance rendered by Mr. E. V. Baker at Fort Worth, Tex., 
and by Mr. E. K. Hess at East St. Louis, Ill., in conducting these tests at the packing plants; also by Mr. 
dfirymjeT. jdarsh, laboratory inspector in charge, St. Louis, Mo., who made the melting-point and iodine- 
number determinations. ,_ -7 


103756—22-1 






















2 BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 

acreage and hog production increased rapidly, thus constantly 
increasing the supply of soft and oily pork. 

This kind of pork has not been a satisfactory product from the 
standpoint of the packer or retailer, and this fact has been one of the 
most disturbing elements in the southern live-stock markets for 
several years, because of the price penalties imposed on hogs that 
are alleged to be soft or oily. The development and importance of 
the hog industry in the South may be realized by comparing the 
figures of the Department of Agriculture, which show that about 
20 ,000,000 hogs were on farms in the Southern States January 1, 
1921 , with the slaughter records of some of the southern packing 
plants, which show that 30 to 50 per cent of the total num'bei' of hogs 
killed during heavy marketing seasons are soft and oily. 

Oily pork differs from firm pork in that it remains soft and flabby 
when chilled. The fat has a yellowish tinge and a glossy appearance. 
The pork known as “soft” resembles a blending of the characteristics 
of both the firm and oily. It is whiter than the oily and not so glossy 
or flabby. It is also much softer than firm meat. Soft or oily meat 
is more difficult to handle than firm meat and is unattractive in 
appearance, especially to those accustomed to white, firm meat. 

Packers object to handling hogs which produce such pork except 
at heavy discounts, claiming that the product is more difficult to 
sell and that it shrinks more than firm pork. 

CAUSES OF SOFT AND OILY PORK. 

All of the factors that cause soft and oily pork have probably not 
been discovered, but most of the scientific investigators who have 
made careful studies of the problem are unanimous in their opinion 
that feed is the principal factor. It has been demonstrated by care¬ 
ful experiments that hogs fattened almost exclusively on corn or 
feed of a similar composition chill firm, while hogs fattened exclusively 
on peanuts invariably chill soft or oily. The increased numbers of 
peanut-fattened hogs, together with the objectionable features in 
their products, resulted in a reduction in their market prices that 
was alleged to be discriminatory. This created much dissatis¬ 
faction among southern swine producers, who protested vigorously 
against such practices. 

Before the hog is slaughtered it is impossible to determine the kind 
of carcass or meat product it will produce, and many shippers fail 
to understand how live hogs that to all outward appearances are 
alike in finish, size, and quality should be so radically different after 
slaughtering and chilling. Admitting a possible difference in the 
condition of the flesh caused by feed, they can not believe it should 
justify a price discrimination varying from 2 to 7 cents a pound live 
weight from that paid for firm hogs. The situation, especially during 


SHRINKAGE OF SOFT PORK. 


3 


and since the war, became so serious that appeals were made to 
various branches of the Government,, particularly the U. S. Depart¬ 
ment of Agriculture and the Federal Trade Commission, to determine 
the justice of the penalizing market practices. 1 2 In response to this 
demand the Federal Bureau of Markets began an investigation of the 
problem early in 1919 . 

Some of the leading live-stock markets where southern hogs are 
shipped in large numbers were visited, and the following differences 
in prices per 100 pounds live weight were found to exist between hogs 
suspected of being soft or oily and those expected to produce firm 
carcasses. 


Place. 

Difference. 

Place. 

! 

Difference. 

Fort Worth, Tex... 

S2. 

East St. Louis, 111.. 
Indianapolis, Ind.. 

$5 to $7• 

Birmingham, Ala.. 

S3 for oily and SI.50 for soft. 

$2. 

Richmond, Va. 

S3 for oily and S2 for soft. 

Kansas City, Mo... 

S4. 


In view of the fact that there seemed to be no uniformity in the 
discounts or methods of applying them at any one market, and that 
great variations prevailed among the different markets, it was 
deemed advisable to conduct tests which might assist in determining 
the reason of the discrimination and, if possible, to determine what 
differences really existed between the three kinds of pork, especially 
with reference to the shrinkage and merchandising factors. These 
two factors, therefore, were given careful study and two series of 
commercial tests were made to ascertain whether the objections 
cited were material and serious enough to justify the discounts given. 
The results of the tests and information obtained are described in 
this bulletin. 

Since this work was completed, the Bureau of Animal Industry of 
the United States Department of Agriculture, in cooperation with a 
number of State agricultural experiment stations, has undertaken a 
comprehensive investigation of the soft-pork problem. This line of 
research is being conducted to determine primarily the various 
fundamental causes of soft pork and their relationships, and to 
develop methods of avoiding or overcoming the soft condition. 
Related questions, including the shrinkage of pork from hogs of the 
various degrees of firmness through the packing-house processes are 
being studied in connection with this work. On account of the 
comprehensive and detailed character of these investigations it will 
be some time before results can be published. 

TESTS ON A COMMERCIAL SCALE. 

It was desired to conduct the tests here reported under conditions 
that would, as nearly as possible, represent the difficulties experi- 


1 The prices fixed for hogs by the Food Administration did not include those suspected of being soft or 

oily. 






















4 BULLETIN 1080, U. S. DEPARTMENT OF AGRICULTURE. 

• . 

enced by the packers in commercial trade, and to use, so far as pos¬ 
sible, their methods in curing, handling, and marketing the product. 

On account of the lack of adequate facilities and sufficient funds to 
conduct the tests independently with a quantity of meat large enough 
to be representative of the packers’ volume, the tests were conducted 
in one of the large packing plants at Fort Worth and in another at 
East St. Louis. The two packing companies provided the hogs, 
which were selected by the representatives of the Bureau of Markets 
assigned to conduct the tests. The companies also provided all of 
the necessary help and facilities, and in every'way cooperated to the 
fullest extent. The work at each plant was under the direct super¬ 
vision of a representative of the Bureau of Markets who was familiar 
with* packing-house conditions and who had had several years’ experi¬ 
ence in conducting tests of a similar nature. The tests were begun 
in February and completed in June, 1919. 

PLAN OF EXPERIMENT. 

A series of 8 tests, in which the carcasses of GOO hogs were utilized, 
was conducted at Fort Worth, Tex., and a series of 4 tests with 200 
hogs was carried on at East St. Louis, Ill. 

In making the killing tests at Fort Worth, 24 lots of 25 hogs each 
were used. There were 8 lots each of the oily, soft, and firm classes. 
These tests were conducted in series, using 75 hogs for each test at 
Fort Worth and 50 at East St. Louis. At Fort Worth they were 
divided into lots of 25 in each of the 3 classes. Lots 1 , 2, 3 represent 
one test and 4, 5, 6 another. The 3 lots in each test were taken 
through all curing processes and the retaining period at the same 
time. They were handled under identical conditions, and' all tests 
were conducted alike. *" 

The hogs were bought on the open market, divided, marked, and 
closely followed through every process of slaughter, curing, and 
retaining by a bureau representative. Those bought at Fort Worth 
averaged approximately 175 pounds in weight, while those pur¬ 
chased at East St. Louis were slightly heavier. The lots classed as 
oilv 7 at Fort Worth, however, were omitted inj the East St, Louis 
tests because the cooler experts at that market made no distinction 
between soft and oily carcasses. 

'The hogs were selected according to weight, quality, and* finish, 
and care was taken to get them as nearly alike as possible* Care 
also was used in selecting hogs to see that they came from territory 
which would as nearly as possible insure their chilling either firm 
or oily as desired, because there was no known method of determin¬ 
ing before it was slaughtered how a live hog would chill out. 
This was demonstrated several times in these tests and may be seen 
by a comparison of the live-weight and chill-room records of Tables 


SHRINKAGE OF SOFT PORK. - . 5 


1 and 2. Of the Appendix. It has been claimed by a few men that 
hogs whose carcasses would chill out oily or firm could be distin¬ 
guished when-alive, but,other tests, as well as those reported in 
this bulletin, show that it can not be done. At some of the markets, 
especially in the South, hogs with split, cropped, or deeply notched 
ears and showing traces of “razorback” characteristics often sell at 
a discount, because the buyers are afraid the carcasses of such hogs 
will be,oily. Such suspicion has sometimes caused those who had 
fattened their hogs on corn to receive an unwarranted discount. 
Discrimination of this nature has been one of the causes of general 
dissatisfaction because the extra expense of making the flesh firm 
by feeding corn was not justified from the feeder’s viewpoint. 

In some lots in these tests every hog chilled out as selected, but 
in others hogs bought as oily chilled firm or soft. It was to be 
expected, therefore, that some of the lots would contain more than 
one grade of carcass and for that reason conclusions can not be drawn 
regarding the shrinkage of such lots in the chill room. The results 
of the live-weight and chill-room test records are found in Tables 1 
and 2 of the Appendix. 

The test lots were carefully marked and kept separate from the 
time they were weighed over the stockyards scales until the end of 
the retaining period. The latter was 19 days at Fort Worth and 
21 days at East St. Louis after the meat was taken out of smoke. 

The following weights were taken on each lot: 


Live weight. 

Warm dressed weight. 
Chilled dressed weight. 


Wholesale eats 


After being cut and trimmed. 
After pumping. 

Out of cure. 

Out of smoke 6 hours. 

Out of smoke 24 hours. 

Out of smoke G days. 

Out of smoke 11 days. 

.Out of smoke 19 and 21 days. 


From these records the gain or loss in weight from each process, 
together with the total loss, was determined. 

METHODS OF HANDLING THE MEAT. 


After the carcasses had remained in the cooler temperature for 
36 to 44 hours they were examined and classified by the cooler 
experts of the packing companies as oily, soft, or firm, according to 
the degree of firmness. The classifications thus made were checked 
by the representative of the Bureau of Markets. 

In cases where the live hogs selected as being firm or oily did not 
chill out as expected when bought, other carcasses of hogs of the 
same size and killed the same day which did represent the kind 
desired, were substituted for the undesirable ones. Each test there¬ 
fore consisted of 25 carcasses which were uniformly firm, oily, etc. 


"V" 


* 




6 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 

After the carcasses had been thoroughly chilled and classified they 
were transferred to the cutting room, where they were cut into the 
various wholesale cuts. The primal parts used in the tests ^consisted 
of regular hams, skinned hams, shoulders, and sides (bellies). Each 
group was cured and handled separately, but the oily, soft, and 
firm meat of each test was taken through the various processes at 
the same time and cured and handled in the same manner. 

The various cuts used were placed in hand trucks of known weight, 
weighed, taken to the pumping table, where they were pumped with 
a curing solution, returned to another weighed truck, and the meat 
and truck weighed again. The gain in weight resulting from the 
pumping process was thus obtained. After the meat had been 
pumped and weighed it was placed in vats containing a curing solu¬ 
tion of equal strength and similar composition and allowed to remain 
from 30 to 60 days, depending upon the size of the cut. For example, 
hams remained in the curing solution from 55 to 60 days, while small 
bellies (bacon) and picnics (shoulders) remained in cure only 30 days. 
During the curing process the meat was overhauled several times, and 
each time the weights were taken by the man in charge of the tests. 
At the close of the curing period the meat was taken from the vats, 
put into weighed trucks, allowed to drain, and then hung on weighed 
iron racks (called trees) ready to be smoked. The empty trucks 
were again weighed in order to obtain the weight of drained meat 
out of cure and the initial weight of meat in smoke. 

The meat was smoked from 19 to 35 hours, depending upon the 
size of the cut and the customs of the packing plant in which it was 
smoked. Weights were again taken 6 hours after the meat was taken 
out of smoke. The weight was used in calculating the loss in smoke. 
The meat was then allowed to remain on the trees in the room adjoin¬ 
ing the smoke room, where the temperature was about 80° F. During 
this retaining period the meat was weighed after 24 hours and at the 
end of 6, 11, and 19 days in the Fort Worth tests, and at the end of 
6 , 12, and 21 days in the East St. Louis tests. 

The meat was retained 19 days at Fort Worth and 21 days at East 
St. Louis, after being smoked, in order to determine the shrinkage 
that occurs following this process. The packers usually do not hold 
meat longer than 5 days after it is taken out of smoke. However, 
it passes through branch, wholesale, and retail houses before it reaches 
the consumer. This requires some time and shrinkage continues until 
it is consumed. It was desired, therefore, to hold the meat in these 
tests for a period approximating the time usually required for it to 
pass through the wholesale house and retail stores to the consumer. 
It is believed, therefore, that the shrinkage shown herewith represents 
practically all the loss incurred on such cuts, by those handling the 
hogs and the resultant meat from the stockyards to the consumer. 


SHRINKAGE OF SOFT PORK. 


7 


Of the 800 hogs used in the tests, the live and dressed weights of 
750 of them are shown in the tables included in this bulletin. The 
carcasses of 50 hogs used in test No. 4 at East St. Louis were selected 
in the cooler and, for that reason, the live and dressed weights could 
not be obtained. 

The 750 live hogs weighed 130,830 pounds, or an average of 174 
pounds per hog, and the average dressing yield was 68.44 per cent of 
live weight. 

The hogs purchased on the East St. Louis market showed a differ- 
ence jjLpriCe of $3.10 to $3.40 per 100 pounds between oily and firm 
hogs. On the Fort Worth market the difference was 2 cents per 
pound. 


Total amounts of meats used at Fort Worth and East St. Louis and loss caused by curing, 

smoking, and retaining. 



Fresh 

chilled 

weight 

(pounds). 

Cooled 

smoked 

weight 

(pounds). 

Loss: Chilled 
weight through 
smoke. 

Weight 
at end of 
retaining 
period 

Loss: Smoked 
weight through 
retaining 
period. 

Total loss 
chilled weight 
through retain¬ 
ing period. 


Pounds. 

Per cent. 

(pounds). 

Pounds. 

Per cent. 

Pounds. 

Per cent. 

Oily. 

14,470 

13,741 

729 

2.30 

12,466 

1,275 

9.28 

2,004 

13.85 

Soft. 

ll' 447 

10' 764 

683 

5.97 

9; 624 
13,706 

l, 140 

10.59 

l' 823 

15.92 

Firm. 

15'909 

15; 263 

646 

4.06 

557 

10.20 

2 ,203 

13.85 




RESULTS . 3 

The results of these tests, considering the large number, and the 
fact that they were conducted in two different packing houses, were 
encouragingly uniform. The shrinkage of the different cuts of the 
three grades of meat, however, varied in proportion to the size and 
thickness of the wholesale cut. Throughout all of these tests, both at 
Fort Worth and East St. Louis, there was a striking similarity in 
shrinkage between the loss of oily and firm meat. The soft meat, 
however, showed a heavier shrinkage than either the oily or firm. 

GAIN IN WEIGHT CAUSED BY PUMPING AND CURING. 

In the process of curing pork in the packing plants practically all 
of the pickle-cured meat is pumped with a curing solution to insure 
that it will reach the bones, and especially the joints. This, together 
with the absorption of the curing liquid in which the meat is kept 
from 30 to 60 days, increases the weight considerably. The pork 
cuts cured by the dry salt method, however, lost weight, although 
they had been pumped. 


J The total combined results of the tests conducted at Fort Worth and East St. Louis are given here. 
For those who desire to make a more detailed study of the tests, a more complete report will be found in 
the Appendix. 
































8 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 


* 4 ' 

In the pumping record in Table 1, it is shown that the increase 
in weight varies with the different wholesale cuts and the different- 
grades of meat. Comparing the oily and fijrn meat, it is seen that 
the firm, dry salt bellies gained 2.86. per cent, and the firm pickle- 
cured picnics 5.23 per cent, while the oily dry-salt bellies gained 3.59 
per cent and the oily pickle-cured picnics 6.78 per cent. 

The pickle-cured bacon bellies were the only wholesale cuts that 
were not pumped. With the exception of the oily lots, however, 
the gain in cure was much more than in the case of any of the other 
cuts. The gain in cure was as follows: Oily, 4.43 pei^ent; soft, 


'U' 

ae ni 


7.92 per cent; firm, 9.62 per cent. In other words, theTirm meat 
gained 5.19 per cent and the soft 3.49 per cent more than the oily. 
The gain in other cuts was much more uniform, and it shouldf be 
noted that the great gain in the firm bacon bellies was counter¬ 
balanced by correspondingly heavy shrinkage in the smoke and during 
the retaining period. 


LOSS IN SMOKE. 


t 


All cuts, regardless of how they were cured, lost weight while 
being smoked. This loss varied with the different cuts and grades 
of meat, but with every wholesale cut, except the picnics, the firm 
meat lost more weight than the oily lots. The soft meat,in e\k‘ry 
case lost more than the firm. 

The bacon bellies shrunk almost twice as much as the skipned 
hams. The shrinkage for all three grades of bacon bellies and skinned 
hams was as follows: 



Oily. 

Soft. 

Firm. 

Bellies. 

Per cent. 
13.19 
7.49 

Per cent. 
15.22 
7.85 

Per cent. 
14.41 
7.84 

Skinned hams. 



When both gain and loss are considered, however, from the chilled 
weight through the smoke, the total loss for all of the cuts of the three 
grades was: Oily, 5.04 per cent; soft, 5.95 per cent; firm, 4.61 per 
cent. This indicates that if the meat were sold to the consumer 
immediately after being smoked the percentage loss of the firm 
product would have exceeded that of the oily by 0.43 and that of the 
soft by 1.34 per cent of the original weight. The large consuming 
centers, however, are too far from the packing plants to make this 
possible. Days, weeks, and sometimes many months elapse before 
meat is transferred from the packing plants to the consumer. 

During the 19 to 21 days retaining period used in these tests 
(which was approximately the time required to handle the bulk of 
the meat) the firm and soft lots were found to shrink more than the 
















SHRINKAGE OF SOFT PORK. 


9 


oily. This difference between the oily and firm was sufficient to 
counterbalance the losses of the oily meat sustained in the other 
processes. 

SHRINKAGE DURING THE RETAINING PERIOD. 

The general opinion is that the meat shrinks slowly and only a 
small amount after being smoked. The results of these tests, how¬ 
ever, show that during the first 24 hours after the meat is taken out 
of smoke the shrinkage is comparatively heavy and that thereafter 
it continues to shrink, but at a constantly decreasing rate. 

Referring to records during the retaining period, the figures appear¬ 
ing in Table 1 indicate that the different grades of meat shrunk during 
the 19 to 21-day retaining period as follows: Oily, 9.28 per cent; soft, 
10.59 per cent; firm, 10.20 per cent. It will be noted, therefore, that, 
as was the case during the smoking period, the oily meat lost less than 
either the firm or the soft meat. This is significant, since the opinion 
has been widely held that during both periods oily meat shrinks more 
than soft or firm. It should also be noted that with pickle-cured 
bacon, in which there was a very noticeable difference in gain be¬ 
tween the firm and oily lots in the cure, the firm meat lost 1.22 per 
cent more in smoke and 2.48 per cent more during the retaining pe¬ 
riod than the oily. In other words, the total loss from chilled weight 
to the end of the retaining period for firm and oily pickle-cured bellies 
was practically the same. 

TOTAL LOSS IN OILY AND FIRM PORK THE SAME. 

The total loss in wholesale smoked cuts from chilled weight to the 
end of the retaining period lor the 14,470 pounds of oily and 15,909 
pounds of firm pork was the same, or 13.85 per cent of the chilled 
weight. The soft meat, of which there was 11,447 pounds at the 
beginning, showed a shrinkage of 15.92 per cent, or 2.07 per cent 
more than the firm a id oily. All shrinkage percentage comparisons 
are based upon the total weight of the meat considered. These re¬ 
sults were contrary to what might have been expected, in view of 
the opinion generally held heretofore. 

THE TRUE DIFFERENCE IN THE OILY, SOFT, AND FIRM PORK. 

Although there is, so far as these tests would indicate, no difference 
in shrinkage, there is a very noticeable difference in the firmness of 
oily and firm pork after being chilled, and also a difference in the 
appearance of the meat before and after being cured. 

In the fresh chilled condition, the oily carcass remains very soft 
and the fat has a slightly yellowish tinge. The carcass and the whole¬ 
sale cuts handle very much the same as those from a warm carcass. 
The soft hog carcass is not firm and neither is it oily. The fat is 
white like that of a firm carcass. 

103756—22-2 



10 


BULLETIN*1086. U. S. DEPARTMENT OF AGRICULTURE. 


The firm carcass is solid and firm and the fat is pure white. The 
cuts are rigid and easily handled. 

After the meat is cured and smoked, however, the difference be¬ 
tween the oily and firm meat is not so noticeable, and it is difficult 
for the average person to detect one from the other from outward 
appearances. After being smoked and retained for 10 days the ham 
and shoulder cuts of the oily hogs were just as firm to the touch as 
similar cuts that had been classed as firm in the cooler. The oily 
bacon bellies, however, remained soft, were difficult to slice, and the 
constant oozing of the oil made them unsatisfactory to handle in 
retail trade. 



Fig. 1.—Samples of lard from hogs graded as oily. Note that when the bottles are tilted the contents 
become adjusted to maintain a natural level, thus showing its liquid condition. Photograph taken 
immediately after samples were removed from a constant temperature of 30° C. 

APPEARANCE OF THE MEAT. 

According to these tests, the most serious objection to the oily 
meat was its appearance. Because the oil remained liquid in the 
cell, the fat of the thinly sliced bacon was almost transparent, giving 
to it a yellowish appearance instead of being pure white. When the 
meat was cut, oil in the broken cells smeared over the meat, making 
it unsatisfactory to handle. The lard also remained as oil instead of 
being firm and white. This fact is shown by Figures 1, 2, and 3, 
showing the samples of fat taken from oily, soft, and firm hogs. As 
shown in Pigure 1, the samples of lard taken from oily hogs is liquid 
and transparent, as indicated by the dark color. 

These samples, as well as those of soft and firm, had been held in 
an ice box at a temperature of 10° C., were removed and placed in a 





SHRINKAGE OF SOFT PORK. 


11 


constant-temperature box lor 3 days at 30° C., were then taken out 
and quickly clamped in a tilted position and photographed, the aim 
being to get the picture when the fats were at a temperature of 30° C., 
in order to show the changed position of the fat in the soft and oily 
lots in comparison with the firm. It will be noted that the samples of 
fat from oily hogs in Figure 1 and those from soft hogs in Figure 2 
moved to seek their level as water will. In the soft samples there is 
also the dark color, indicating that the fat is semiliquid and trans¬ 
parent. Since they did not all seek their own level to such an extent 
as did the oily, there is less difference between firm and soft than 
between firm and oily. 



Fig. 2.—Samples of lard from hogs graded as soft. Note the varying degrees of semiliquid condition of 
the samples as shown by color, and a tendency of the contents to become adjusted to the new level. 
Samples Nos. 4, 10,12, 23, 29, and 30 show a greater degree of liquidity than the others, particularly the 
samples on the extreme ends. Photograph taken immediately after samples were removed from a con¬ 
stant temperature of 30° C. 

The fat of firm hogs will remain solid, as shown by Figure 3 and 
will therefore be a clear white. 

These pictures show that there is a distinct difference in the lard 
of oily, soft, and firm hogs when held at a temperature of 30° C. 

This objectionable feature of the oil remaining liquid in soft and 
oily meats is true in the case of bacon as well as in lard and to a less 
extent in the other cuts. The soft bacon was not oily, but when cut 
presented a soft, spongy appearance and was difficult to slice. 

Although the bacon was decidedly inferior in appearance and 
without doubt was more difficult to sell, bacon comprises only a 
small percentage of the whole carcass, and for that reason it would 
seem that the discount made on live hogs should not be based entirely 



12 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 


on the difference in selling price of oily and firm bacon, but on the 
average difference in selling price of all of the cuts and by-products 
of the hog carcass. 

On account of the inferior appearance and handling qualities of 
oily meat, together with the difference in shrinkage of the soft meat, 
the buyer of live hogs would seem to be justified in making some dis¬ 
count in price on those that chill out oily or soft. 1 here were no 
noticeable differences in the keeping qualities or food value of the 
three grades of meat, but the unattractive appearance and unsatis- 



Fig. 3.—Samples of lard from hogs graded as firm or hard. Note that when the bottles are tilted the level 
of the contents does not change, showing that the lard is firm. Photographs taken immediately after 
lard was removed from a constant temperature 30° C. 

factory handling qualities of soft and oily pork make it more difficult 
to sell. If the difficulties in selling oily meat cause great delays the 
shrinkage will naturally be greater, because all meat continues to 
shrink from the time the animal is slaughtered until the carcass is 
consumed. 

PRICES OF THE THREE GRADES OF MEAT COMPARED. 

The preliminary investigations conducted in Texas and Oklahoma 
to determine whether or not buyers of live hogs actually received a 
lower price for the pork and pork products from those that chill oily 
and soft were not extensive enough to allow definite conclusions to 
be drawn. They did show, however, that a considerably lower price 
was received for oily bacon, and slightly lower prices were received 
for lard and the wholesale cuts. 






SHRINKAGE OF SOFT PORK. 


13 


SUMMARY. 

Investigation revealed that discounts ranging from 1^ to 7 cents 
per pound live weight were being made at the different live-stock 
markets for soft and oily hogs. 

Hogs producing soft or oily carcasses can not be distinguished 
before slaughter from those yielding firm meat. 

These tests did not show a distinct difference in the dressing per¬ 
centages of soft, oily or firm hogs. 

Shrinkage in the chill room was relatively the same for all classes 
of pork. 

All cuts used (except pickle-cured bacon) were increased in weight 
3.50 per cent to Id per cent by pumping with a curing solution. 

All pickle-cured meat gained in weight in cure. 

The results of the tests on hams, skinned and not skinned, were 
practically the same. Both at East St, Louis and Fort Worth the 
records show that the oily meat gains less while in cure, but loses less 
in smoke and during the retaining period than does the firm. The 
hams classed as soft lose more than oily and less than firm through 
cure, but through smoke and the retaining period the oily skinned 
hams at Fort Worth and the regular oily hams at St, Louis shrunk 
less than the firm. 

All meat cured by the dry salt method, except two lots of firm 
bellies and shoulders, lost weight in cure. 

All of the oily meat gained less than firm from chilled weight 
through cure but, with the exception of picnics, all of the oily smoked 
cuts lost less weight than the firm during the smoking and retaining 
period^. All of the meat classed as soft lost more in smoke and during 
the retaining period than firm. 

Oily ham and shoulder cuts, at the end of the retaining period, 
were just as firm to the touch as those that were classed in the cooler 
as firm. The appearance, however, was more glossy. The bellies 
(bacon) not only appeared more glossy and yellowish, but still re¬ 
mained soft and some of them seemed to be spongy. 

The melting points of the leaf fats taken from the various lots show 
that the average of the oily samples was 34.70° F., while that for soft 
was 40.28° and for firm was 43.40°. 

No difference was detected between oily, soft, and firm meats, 
relative to their keeping qualities, at the close of the retaining periods. 

The results of the tests at Fort Worth show total percentage losses 
in weight of all the smoked wholesale cuts, from chilled weight 
through cure, smoke, and 19-day retaining period, as follows: Oily, 
13.92 per cent; soft, 15.96 per cent; firm, 14.07 per cent. 


4 


14 BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 

Results of the tests conducted at East St. Louis show total losses 
in weight for same wholesale cuts through similar processes as follows: 
oily, 13.72 per cent; soft, 15.69 per cent; firm, 13.43 per cent. 

The results of the tests in the two cities combined showed the same 
percentage shrinkage for oily and firm pork or 13.85 per cent. The 
shrinkage for the soft meat was 15.92 per cent, or 2.07 per cent of the 
total weight, more than the shrinkage of either the oily or firm. 

Further investigations will be necessary before conclusions can be 
drawn regarding the justifiable discount that should be made on live 
hogs that dress out oily. 





APPENDIX 


Table 1 . —Live weight and slaughter record of hogs used. 



Lot 
j No. 

Number 
of hogs 
in lot. 

Total 

live 

weight. 

1 

Total 

dressed 

weight. 

Average 

live 

weight. 

Dressing 

per¬ 

centage. 

Fort Worth: 



Pounds. 

Pounds. 

Pounds. 


Bought as oily. 

1 

25 

4,120 

2,829 

164.8 

68.66 


4 

25 

3,650 

2,474 

146.0 

67. 78 


T 

25 

3,300 

2,247 

132.0 

68.09 


10 

25 

3,430 

2,203 

137.2 

64. 22 


13 

25 

4,930 

3,535 

197.2 

71.70 


16 

25 

4,830 

3,168 

193.2 

65. 59 


19 

25 

4,450 

3,035 

178.0 

68 . 20 


22 

25 

4,850 

3,188 

194.0 

65.73 



200 

33,560 

22,679 

167.8 

67.58 

Bought as soft. 

2 

25 

4,120 

2,743 

164.8 

66 .57 


5 

25 

3,550 

2,422 

142.0 

68.22 


8 

25 

3,430 

2,226 

137.2 

64. 89 


11 

25 

3,630 

2,422 

145.2 

66.68 


14 

25 

5,200 

3,609 

208.0 

69. 40 


17 

25 

5,090 

3,426 

203.6 

67.30 


20 

25 

5,500 

3,799 

220.0 

69.07 


• 23 

25 

4,730 

3,197 

189.6 

67.59 

- 


200 

35,250 

23,844 

176.3 

67.64 

Bought as firm. 

3 

25 

3,950 

2,720 

158.0 

68.86 


6 

25 

3,710 

2,529 

148.4 

68.16 


9 

25 

3,460 

2,397 

138.4 

69.27 


12 

25 

3,500 

2,377 

140.0 

67.91 


15 

25 

5,070 

3,576 

202.8 

70. 53 


18 

25 

4,870 

3,383 

194.8 

69.46 


21 

25 

5,020 

3,452 

200.8 

68.76 


24 

25 

5,220 

3,783 

208.8 

72.47 



200 

34,800 

24,217 

174.0 

69.82 

East St. Louis: 







Bought as oily. 

1 

25 

4, 860 

3,401 

194.0 

69. 97 


2 

25 

4,530 

3,107 

181.0 

68.58 


3 

25 

4,300 

2,939 

172.0 

68 . 34 



75 

13,690 

9,447 

182.0 

69.00 

Bought as firm. 

1 

25 

4,630 

3,241 

185.0 

70.00 


2 

25 

4,540 

3,155 

181.0 

69. 49 


3 

25 

4,360 

2,962 

174.0 

67. 93 



75 

13,530 

9,358 

180.0 

69.16 

Total . 


750 

130,830 

89,545 

. 1 . 



1 





These tables are given to show the average weight and dressing percentage of the 
hogs selected for each test. Although the totals indicate that the hogs bought as firm 
dressed a higher percentage than those that proved to be oily and soft, the individual 
lots which contained all oily or soft hogs did not show this difference. Other causes, 
such as finish and conformation, influence the dressing percentage, so that it can not 
be stated that these tests prove that firm hogs dress a higher percentage than oily ones. 
In the East St. Louis test dressing percentages were practically the same. 


15 


































































16 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 


Table 2. —Chill room record of all classes of carcasses used. 

Fort Worth, Bought as Soft or Oily. 


Dressed 

Lot No. weight | Chilled dressed weight (pounds), 

(pounds). 


1 . 

4. 

7. 

10 

13 

16 

19 

22 


2 . 

5. 

8 . 

11 

14 

17 

20 

23 




2, 829 
2, 474 

2,247 

2, 203 

3,535 

3,168 

3,035 
3,188 


2,768, 25 oily. 

(6 firm. 
2,42700 soft. 
[9 oily.. 

2 - 19s {24o!ly: 

(2 firm.. 
2,1460 soft.. 
[18 oily. 

3 . 452 {ao'uy: 

(3 firm.. 
3,116-8 soft.. 
(l4 oily. 
(8 firm.. 
2,98401 soft. 

(6 oily.. 
o soft.. 
v 1K> \18oily. 


(19 firm. 
22,679 22.206M6 soft. 

[l35 oily 


2, 743 
2,422 

2 , 226 

2, 422 
3,609 

3, 426 

3, 799 
3,197 


2,719, 25 oily. 

(11 firm. 
2,383<8 soft.. 
(6 oily.. 

n 1 on /2 soft . . 

/ » ls/ \23 oily. 

(16 firm. 
2,3530 soft.. 

(4 oily.. 
o ,19 firm. 
3 ’ 54 '\6soft.. 

(20 firm. 
3,376<2 soft.. 

(3 oily.. 
q 714 fl4soft. 
' V14 \ll oily, 
o ,oof 18soft. 
3,1 1.7 oily.. 


23, 844 


(66 firm 
23,39705 soft. 
(79 oily. 



Loss in chilling. 


Per cent. 



3 

6 


9 


12 


15 

18 

21 

24 


Fort Worth, Bought as Firm. 


2,720 
2,529 


2,397 


2,377 

3,576 

3,383 
3,452 
3,783 


2,681, 25 firm 
(22 firm. 
2,4780 soft., 
(l oily.. 
(19 firm. 
2,3430 soft.. 
(3 oily.. 
(15 firm. 
2,3150 soft.. 
(7 oily.. 

3 61 o/^ 4 firm- 
3 ’ 310 \lsoft.. 
3,324, 25 firm 
3,399, 25 firm 
3,699, 25 firm 


24,217 


(155 firm 
23,7490 soft... 
[ll oily. 



..2,681 

39 

] 

1.43 

..2,156 


. 185 

r 51 

2. 02 

.. 137 

1 


..1,802 




[ 54 

2.25 

.. 296 



..1,399 



.. 239 

i 62 

2.61 

. 677 



. 113 

} 66 

1.85 

..3,324 

59 

1.74 

..3,399 

53 

1.54 


84 

2.22 

21,857 

] 


792 

\ 468 

1.93 

1,100 







































































































































SHRINKAGE OF SOFT PORK. 


17 


Table 2. — Chill room record of all classes of carcasses used —Continued. 

East St. Louis. 



Lot 

No. 

Dressed 

weight 

(pounds). 

Chilled 

dressed 

weight 

(pounds). 

Loss in chilling. 

Pounds. 

Per cent. 

Oily. 

1 

3, 401 

3,362 

39 

1.15 


2 

2,848 

2 , 811 

37 

1.30 


3 

2,939 

2,896 

43 

1.46 



9,188 

9,069 

119 

1.29 

Firm... 

1 

3,241 

3,190 

51 

1.57 


2 

3,155 

3,126 

29 

.92 


3 

2,962 

2,910 

52 

1.76 



9,358 

9, 226 

132 

1.41 


The average loss in the chill room as indicated by these tests was 1.74 per cent. 
There was a variation between the different lots of the same kind of meat and a 
smaller difference between the shrinkage of the three grades of meat. The total loss 
when all of the lots are considered both at Fort Worth and East St. Louis is practi¬ 
cally the same for the three kinds of meat. In other words these tests do not show 
that oily and soft meat shrinks more than firm while being chilled. 


Table 3. —Pumping record of pickle-cured hams. 
Fort Worth. 



Lot 

Chilled 

fresh 

weight 

(pounds). 

Pumped 

weight 

(pounds). 

Gain by pumping. 


No. 

Pounds. 

Per cent. 

Oily. 

1 

601 

642 

41 

6.82 

• 

4 

550 

582 

32 

5. 82 


7 

448 

487 

39 

8.71 

- 

10 

495 

534 

39 

7.88 



2,094 

2,245 

151 

7. 21 


2 

547 

586 

39 

7.13 


5 

514 

538 

24 

4.67 


8 

488 

527 

39 

7.99 


11 

535 

572 

37 

6 . 92 



2,084 

2,223 

139 

6 . 67 

Firm. 

3 

544 

575 

31 

5. 70 


6 

527 

553 

26 

4.93 


9 

492 

530 

38 

7. 72 


12 

511 

544 

33 

6.46 


* 

_ 

2,074 

2,202 

128 

6.17 


East St. Louis. 



1 

2 

3 

4 

2 

687 

602 

596 

505 

725 

628 

617 

535 

38 

26 

21 

30 

5.53 

4.31 

3.52 

5.94 

2,390 

605 

2,505 

629 

115 

24 

4. 81 
3.97 

Firm.-. 

1 

659 

693 

34 

5.16 

2 

644 

668 

24 

3. 73 


3 

612 

634 

22 

3.59 


4 

522 

546 

24 

4.60 



2,437 

2,541 

104 

4.27 


103756—22-3 


























































































18 


BULLETIN 1080, U. S. 


DEPARTMENT OF AGRICULTURE. 


Table 3 .—ramping record of pickle-cured hams —Continued. 

Combined Results of Fort Worth and East St. Louis Pumping Records on Pickle-Cured Hams. 



Chilled 

fresh 

Pumped 

weight 

(pounds). 

Gain by pumping. 


weight 

(pounds). 

Pounds. 

Per cent. 

Oily: 

Fort Worth. 

St. Louis. 

• 

Soft: 

Fort Worth. 

St. Louis. 

Firm: 

Fort Worth. 

St. Louis.. 

2,094 
2,390 

2,245 

2,505 

151 

115 

7. 21 
4. 81 

4,484 

4,750 266 

5.93 

2,084 

605 

2,223 

629 

139 

24 

6.67 
3.97 

2,689 

2,852 

163 

6.06 

2,074 

2,437 

2,202 

2,541 

128 

104 

6.17 
4.27 

4,511 

4,743 

232 

5.14 


The hams, after being trimmed and classified, were pumped with a curing solution 
that caused them to increase considerably in weight. This gain is usually uniform, 
but with some of the tests a variation was noted. In the Fort Worth tests this gain 
varied from 4.67 per cent to 7.99 per cent and at St. Louis from 3.52 to 5.94 per cent. 
It was noted that none of the meat in the St. Louis test gained as much by pumping 
as did the meat at Fort Worth. This was probably due to a difference in methods of 
the two packing plants. The combined total percentage ga^in at Fort Worth and East 
St. Louis was oily, 5.93; soft, 6.06; firm, 5.14. 

Table 4. —Curing records of pickle-cured hams. 

Fort Worth. 



Lot 

No. 

Weight 
in cure 
(pounds). 

Number 
of days 
in cure. 

Hours 

meat 

drained. 

Net 

weight of 
drained 
meat 
(pounds). 

Gain from chilled 
weight through 
cure. 

Pounds. 

Per cent. 

Oily.- - 

1 

642 

61 

16 

641 

40 

6.66 


4 

582 

59 

16 

585 

35 

6.36 


7 

487 

61 

14* 

493 

45 

10.04 


10 

534 

59 

14* 

530 

35 

7.07 



2,245 


. 

2,249 

155 

7.40 

Soft. 

2 

586 

61 

16 

596 

49 

8.96 


5 

538 

59 

16 

542 

28 

5.45 


8 

527 

61 

14* 

530 

42 

8.61 


11 

572 

59 

14* 

579 

44 

. 8.22 



2,223 , 



2,247 

163 

7.82 

Firm. 

3 

575 

61 

16 

589 

45 

8.27 


6 

553 

59 

16 

562 

35 

6.64 


9 

530 

61 

14* 

542 

50 

10.16 


12 

544 

59 

14* 

549 

38 

7.44 



2 , 202 



2, 242 

168 

8.10 



































































SHRINKAGE OF SOFT PORK. 


19 


Table 4. — Curing records of pickle-cured hams —Continued. 

East St. Louis. 



Lot 

No. 

Weight 
in cure 
(pounds). 

Number 
of days 
in cure. 

Hours 

meat 

drained. 

Net 

weight of 
drained 
meat 
(pounds). 

Gain from chilled 
weight through 
cure. 

Pounds. 

Per cent. 

Oily. 

1 

725 

55 

72 

717 

30 

4.37 


2 

628 

55 

72 

640 

38 

6.31 


3 

617 

55 

96 

633 

37 

6.21 


4 

535 

55 

96 

538 

33 

6.53 



2,505 



2,528 

138 

5. 77 

Soft. 

2 

629 

55 

72 

641 

36 

5.95 

Firm. 

1 

693 

55 

72 

701 

42 

6.37 


2 

668 

55 

72 

688 

44 

6.83 


3 

634 

00 

96 

650 

38 

6.21 


4 

546 

55 

96 

569 

47 

9.00 



2,541 



2, 608 

171 

7.02 


Combined Results of Fort Worth and East St. Louis Curing Records on Pickle-Cured Hams. 



W eight 
in cure 
(pounds). 

Net 

weight of 
drained 
meat 
(pounds). 

Gain from chilled 
weight through 
cure. 

0 

Pounds. 

Per cent. 

Oily: 

Fort Worth. 

2 245 
2,505 

2, 249 
2,528 

155 

138 

7. 40 
5.77 

St. Louis. 

Total. 

4, 750 

4, 777 

293 

6.53 

Soft: 

Fort Worth. 

2, 223 
629 

! 

2,247 ! 163 

641 | 36 

7.82 
5. 95 

St. Louis. 

Total. 

2, 852 

2,888 ! 199 

7.40 

Firm: 

Fort Worth. 

2,202 
2. 541 

2,242 

2,608 

168 

171 

8.10 

7.02 

St. Louis. 

Total.:. 

4, 743 

4,850 

339 

7. 51 



The hams in the Fort Worth test remained in the pickle cure 59 to 61 days and at 
St. Louis 55 days. In addition to the gain noted by pumping, the meat shows an 
additional gain while in the cure. The total percentage gain by pumping and 
cure is given in Table 4. This table show’s that the gain of the firm meat in the St. 
Louis tests w T as similar to the gain of the oily and soft, but lower than the firm in the 
Fort Worth tests. The gains made by the soft and oily lots in the St. Louis test were 
much below r those shown in the Fort Worth lots of the same grades of meat. 

The Fort Worth and St. Louis combined percentage gain of all three grades of hams 
from chilled weight through cure w T as oily, 6.53; soft, 7.40; firm, 7.51. This shows 
that the firm meat gained 0.93 per cent of the total weight more than oily and 0.11 
more than soft. 
















































































20 


BULLETIN 1086, U. S. 


DEPARTMENT OF AGRICULTURE. 


Table 5. —Soaking record of pickle-cured hams. 
Fort Worth. 



Lot 

No. 

Weight 
of meat 
in soak 
(pounds). 

Time 

soal 

Hours. 

meat 

ced. 

Min¬ 

utes. 

Net 

weight of 
drained 
meat out 
of soak 
(pounds). 

Tempera¬ 
ture of 
water 
(° F.). 

Gain or 
loss in 
soak 

(pounds). 

Oily. 

1 

641 

4 

34 

641 

80 

0 


4 

585 

4 

26 

587 

80 

2 


7 

493 

4 

30 

489 

74 

—4 


10 

530 

4 

26 

535 

74 

5 



2,249 



2, 252 


3 

Soft. 

2 

596 

4 

34 

598 

80 

2 


5 

542 

4 

26 

549 

80 

7 


8 

530 

4 

30 

531 

74 

1 


11 

579 

4 

26 

582 

74 

3 



2,247 



2,260 


13 

Firm. 

- 3 

589 

4 

34 

590 

80 

1 


6 

562 

4 

26 

565 

80 

3 


9 

542 

4 

30 

545 

74 

3 


12 

549 

4 

26 

555 

74 

6 

i 


2, 242 



2, 255 

13 

13 


East St. Louis. 


Oily. 

1 

717 

4 

15 

726 

70 

9 


2 

640 

3 

23 

644 

70 

4 


3 

633 

3 

23 

637 

70 

4 


4 

538 

3 

27 

543 

70 

5 



2, 528 



2,550 


22 

Soft. 

2 

641 

3 

23 

640 

70 

-1 

Firm. 

1 

701 

4 

15 

705 

70 

4 


2 

688 

3 

23 

686 

70 

-2 


3 

650 

3 

23 

656 

70 

6 


4 

569 

3 

27 

567 

70 

-2 



2,608 



2,614 


6 


Combined Results of Fort Worth and East St. Louis Soaking Records on Hams. 



Weight 
of meat 
in soak. 

Net 

weight of 
drained 
meat out 
of soak. 

Gain or 
loss in 
soak. 

Oily: 

Fort Worth. 

Pounds. 
2,249 
2,528 

Pounds. 
2,252 
2,550 

Pounds. 

3 

22 

East St. Louis. 

Total. 

4,-777 

4,802 

25 

Soft: 

Fort Worth. 

2,247 

641 

2,260 

640 

13 

-1 

East St. Louis. . 

Total. 

2,888 

2,900 

12 

Firm: 

Fort Worth. 

2,242 

2,608 

2,255 
2,614 

13 

6 

East St. Louis. 

Total... 

4,850 

4,869 19 

. 
















































































































SHRINKAGE OF SOFT PORK 


21 


After the meat was taken out of the pickle solution it was drained, weighed, and 
placed in a soaking solution 3 to 4 hours, the tests at Fort Worth remaining in the soak 
4 hours and those at East St. Louis, with the exception of one test, 3 hours. After 
the meat came out of soak it was allowed to drain and then was weighed and hung on 
iron racks to be smoked. 

The soaking records also varied, especially in the oily lots, therefore they are not 
considered to be of great importance. 

Table 6. —Smoke record of pickle-cured hams. 

Fort Worth. 



Lot 

No. 

Weight 

in 

smoke 
(pounds). 

Hours 

smoked. 

Temperature 
of smoke¬ 
house at— 

Net 

weight of 
cooled 
meat 
(pounds). 

Total loss in 
smoke. 

Total loss from 
chilled fresh 
weight through 
smoke. 

Begin¬ 
ning 
(° F.). 

Close 
(° F.). 

Pounds. 

Per 

cent. 

Pounds. 

Per 

cent. 

Oilv.. 

1 

641 

21* 

82 

124 

588 

53 

8.27 

13 

2.16 


4 

587 

21 i 

82 

124 

547 

40 

6. 81 

3 

. 55 


7 

489 

20 

80 

125 

448 

41 

8.38 

0 

.00 


10 

535 

20 

80 

125 

485 

50 

9. 34 

10 

2. 02 



2,252 

. 1 


2,068 

184 

8.17 

26 

1.24 

Soft.. 

2 

598 

21* 

82 

124 

547 

51 

8.53 

0 

.00 


5 

549 

21* 

82 

124 

506 

43 

7.83 

8 

1.56 


8 

531 

20 

80 

125 

480 

51 

9. 60 

8 

1.64 


11 

582 

20 

80 

125 

530 

52 

8.93 

5 

.93 



2,260 1. 


2,063 

197 

8.71 

21 

1.01 

Firm. 

3 

590 

21* 

82 

124 

543 

47 

7.97 

1 

. 18 


6 

565 

21* 

82 

124 

519 

46 

8.14 

8 

1.52 


9 

545 

20 

80 

125 

492 

53 

9. 72 

0 

.00 


12 

555 

20 

80 

125 

502 

53 

9.54 

9 

1.76 



2,255 




2,056 

199 

8.82 

18 

.87 


East St. Louis. 


Oily. 

1 

726 

33 

80 

66 

678 

48 

6.61 

9 

1.31 


2 

644 

32 

69 

76 

592 

52 

8.07 

10 

1.66 


3 

637 

35 

79 

82 

585 

52 

8.16 

11 

1.81 


4 

543 

35 

83 

92 

498 

45 

8.29 

7 

1.74 



2,550 




2,353 

197 

7. 73 

37 

1.55 

Soft. 

2 

640 

32 

69 

76 

586 

54 

8. 44 

19 

3. 14 

Firm. 

1 

705 

33 

80 

66 

648 

57 

8.09 

11 

1. 67 


2 

686 

32 

69 

76 

635 

51 

7. 43 

9 

1.40 


3 

656 

35- 

79 

82 

597 

59 

8.99 

15 

2. 45 


4 

567 

35 

83 

92 

519 

48 

8.47 

3 

.57 



2,614 




2,399 

215 

8.22 

38 

1.56 


















































































































22 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 
Table 6. —Smoke record, of pickle-cured hams —Continued. 


Combined Results of Fort Worth and East St. Louis Smoke Records on Pickle-Cured Hams. 



Weight in 
smoke 

Net 
weight 
of cooled 

Total loss in 
smoke. 

Total loss from 
chiled fresh weight 
through smoke. 


(pounds). 

meat 
(pounds). 

Pounds. 

Per 

cent. 

Pounds. 

Per 

cent. 

Oily: 





26 

1.24 

Fort Worth. 

2,252 

2,068 

184 

8.17 

St. Louis. 

2 ,550 

2,353 

197 

7. 73 

37 

1.55 

Total. 

4, 802 

4,421 

381 

7.93 

63 

1.43 

Soft: 






1.01 

Fort Worth. 

2,260 

2,063 

197 

8.72 

21 

St. Louis. 

640 

586 

54 

8. 44 

19 

3.14 

Total. 

2,900 

2,649 

. 

251 

8. 66 

40 

1.49 

Firm: 






.87 

Fort Worth. 

2,255 

2,056 

199 

8. 82 

18 

St. Louis. 

2; 614 

2,399 

215 

8. 22 

38 

1.56 

Total. 

4,869 

4,455 

414 

8.50 

56 

1. 24 


The meat in the Fort Worth tests remained in smoke 20 to 21£ hours at a temperature 
of 124 to 125° F., while in the St. Louis tests it remained in smoke 32 to 35 hours. 

The loss in smoke at the two plants, however, did not vary greatly. The average 
combined losses at the two plants were: Oily, 7.93 per cent; soft, 8.66 per cent; firm, 
8.50 per cent. This shows that the firm lost 0.57 per cent and soft 0.73 per cent more 
than the oily. 

When the gain by pumping and curing was considered with the loss in smoke the 
total loss from chilled weight through smoke was less than 15 percent for each of the 
different grades of meat. 

Table 7. —Retaining period of pickle-cured hams. 

Fort Worth. 



Lot 

No. 

Weight 

cooled 

smoked 

meat 

(lbs.). 

1 

Weight 
of meat 
24hoursi 
after 
smoked 
(lbs.). 

Net w r eight at 
end of— 

Loss during re¬ 
taining period. 

Chilled fresh weight 
through retaining 
period. 

6 days 
(lbs.). 

19 days 
(lbs.). 

Lbs. 

Per 

cent. 

Lbs. 

Per 

cent. 

Yield. 

Oily. 

1 

588 

584 

560 

533 

55 

9.35 

68 

11.31 

88.69 


4 

547 

543 

524 

503 

44 

8.04 

47 

8.54 

91.46 


7 

44g 

443 

430 

400 

48 

10.71 

48 

10.71 

89.29 


10 

485 

479 

458 

422 

63 

12.99 

73 

14. 75 

85.25 



2,068 

2,049 

1,972 

1,858 

210 

10.15 

236 

11.27 

88. 73 

Soft. 

2 

547 

540 

519 

490 

57 

10. 42 

57 

10.42 

89. 58 


5 

506 

502 

482 

459 

47 

9. 29 

55 

10. 70 

89. 30 


8 

480 

473 

456 

417 

63 

13. 12 

71 

14.55 

85.45 


11 

530 

525 

504 

465 

65 

12.26 

70 

13.08 

86.92 



2,063 

2,040 

1,961 

1,831 

232 

11.25 

253 

12.14 

87.86 

Firm. 

3 

543 

538 

517 

490 

53 

9.76 

54 

9. 93 

90. 07 


6 

519 

513 

490 

462 

57 

10. 98 

65 

12.33 

87.67 


9 

492 

482 

470 

430 

62 

12. 60 

62 

12. 60 

87.40 


12 

502 

498 

479 

439 

63 

12.55 

72 

14.09 

85.91 



2,0.56 

2,030 

1,956 

1,821 

235 

11.43 

253 

12. 20 

87.80 














































































































SHRINKAGE OF SOFT PORK 


23 


Table 7. —Retaining period of pickle-cured hams —Continued. 


East St. Louis. 



Lot 

No. 

Weight 

cooled 

smoked 

W eight 
of meat 
24 hours 
after 
smoked 
(lbs.). 

Net weight at 
end of— 

Loss during re¬ 
taining period. 

Chilled fresh weight 
through retaining 
period. 


meat 

(lbs.). 

6 days 
(lbs.). 

19 days 
(lbs.). 

Lbs. 

Per 

cent. 

Lbs - cent. 

Yield. 

Oily. 

1 

678 

675 

660 

1 632 

46 

6.78 

55 8.00 

66 10.96 

92.00 

89.04 


2 

592 

587 

565 

1 536 

56 

9.46 


3 

585 

580 

561 

1529 

56 

9. 57 

67 11.24 

88.76 


4 

498 

493 

476 

i 446 

52 

10.44 

59 11.68 

88.32 



2,353 

2,335 

2,262 

i 2,143 

210 

8.92 

247 10.33 

89.67 

Soft. 

2 

586 

581 

557 

1525 

61 

10. 41 

80 13.22 

86. 78 



Firm. 

1 

648 

643 

622 

i 593 

55 

8. 49 

66 10.02 
69 10.71 

89.98 
89.29 


2 

635 

629 

605 

i 575 

60 

9. 45 


3 

597 

590 

566 

1530 

67 

11.22 

82 13.40 

86.60 


4 

519 

513 

496 

i 464 

55 

10.60 

58 11.11 

88.89 



2,399 

2,375 

2,289 

i- 2,162 

237 

9.88 

275 11.28 

88.72 


1 21 days. 


Combined Results of Fort Worth and East St. Louis Retaining Records on Pickle-Cured Hams. 



Weight 

cooled 

smoked 

Weight 
of meat 
24 hours 
after 
smoked 
(lbs.). 

Net weight at 
end of— 

Loss during re¬ 
taining period 

Chilled fresh weight 
through retaining 
period. 


meat 

(lbs.). 

6 days 
(lbs.). 

19 days 
(lbs.). 

Lbs. 

Per 

cent. 

Lbs. 

Per 

cent. 

Yield. 

Oily: 

Fort Worth. 

2,068 

2,049 

1,972 

1,858 

210 

10.15 

236 

11.27 

88. 73 

East St. Louis. 

2,353 

2,335 

2,262 

i 2,143 

210 

8. 92 

247 

10.33 

89.67 

Total. 

4,421 

4,384 

4,234 

4,001 

420 

9.50 

483 

10.77 

89.23 

Soft: 










Fort Worth. 

2,063 

2,040 

1,961 

1,831 

232 

11.25 

253 

12.14 

87.86 

East St. Louis. 

• 586 

581 

557 

1525 

61 

10.41 

80 

13.22 

86. 78 

Total. 

2,649 

2,621 

2,518 

2,356 

293 

11.06 

333 

12. 38 

87. 62 

Firm: 










Fort Worth. 

2,056 

2,030 

1,956 

1,821 

235 

11.43 

253 

12. 20 

87. 80 

East St. Louis. 

2,399 

2,375 

2,289 

i 2,162 

237 

9.88 

275 

11.28 

88.72 

Total. 

4,455 

4,405 

4,245 

3,983 

472 

10.59 

528 

11.70 

88.30 


1 21 days. 


The oily meat at both Fort Worth and East St. Louis lost less weight than the 
firm during the retaining period, while the soft lost less at East St. Louis but slightly 
more at Fort Worth. The total percentage loss during the retaining period was: Oily, 
9.50 per cent; soft, 11.06 per cent; firm, 10.59 per cent. Adding to this the loss at 
the end of the smoking process it is shown that the total shrinkage in per cent on hams 
from the fresh chilled weight to the end of the retaining period was: Oily, 10.77 per 
cent; soft, 12.38 percent; firm 11.70 percent; making a yield of meat for oily, 89.23 per 
cent; soft, 87.62 per cent; firm, 88.30 per cent. This shows that the oily lost 0.93 per 
cent less than firm and 1.61 per cent less than soft. 





































































































24 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 

SKINNED HAMS. 

In the territory of Fort Worth, Tex., a considerable demand existed for skinned 
hams; consequently, several tests were conducted in order to determine the difference 
in shrinkage, if any, between skinned hams and those not skinned. They were 
selected and divided into lots according to the way they were classed in the cooler, 
as were the regular hams. 

It will be noticed that the oily hams increased 5.41 per cent, soft 4.99 per cent, 
and firm 4.63 per cent. 

The increase in weight, however, in cure, plus the pumping, was reversed, as 
shown by the following percentages of the totals: Gily, 6.t2 per cent; soft, 6.85 per 
cent; firm, 9.15 per cent. In other words, the oily gained 1.21 per cent, soft 1.86 

per cent, and firm 4.52 per cent while in cure. 

One of the objections held against oily fork was that it did not take the cure or 
increase in weight as did firm pork, and these figures, as well as the following data, 
show T this to be true. 

In the tests with 12 lots of skinned hams the firm meat increased 2.53 per cent 
more than the oily and 2.30 per cent more than the soft, from chilled weight through 


cure. 

Table 8. —Pumping record of pickle-cured skinned hams—Fort Worth. 



Lot 

No. 

Chilled 

fresh 

weight 

(pounds). 

Pumped 

weight 

(pounds). 

Gain by pumping. 

Pounds. 

Per cent. 


13 

655 

691 

36 

5.50 


16 

682 

718 

36 

5. 28 


19 

628 

659 

31 

4.94 


22 

602 

638 

36 

5. 98 



2,567 

2,705 

139 

5.41 


14 

774 

810 

36 

4.65 


17 

705 

739 

34 

4.82 


20 

666 

699 

33 

4.95 

1 

23 

642 

678 

36 

5.61 



2,787 

2,926 

139 

4.99 

Firm .. 

15 

685 

717 

32 

4.67 


18 

584 

613 

29 

4.97 


21 

761 

792 

31 

4. 07 


24 

648 

680 

32 

4.94 



2,678 

2,802 

124 

4.63 


Table 9. —Curing record of pickle-cured skinned hams—Fort Worth. 



1 

Lot 

No. 

Weight 
in cure 
(pounds). 

Days in 
cure. 

Hours 

meat 

drained. 

Net 

weight 

of 

drained. 

meat 

(pounds). 

Gain from chilled 
weight through cure. 

Pounds. 

Per cent. 

Oily. 

13 

691 

59 

16 

695 

40 

6.11 


16 

718 

58 

16 

723 

41 

6.01 


19 

659 

61 

15* 

675 

47 

7. 48 


22 

638 

60 

15* 

644 

42 

6.98 



2,696 



2,737 

170 

6.62 

Soft. 

14 

810 

59 

16 

819 

45 

5. 81 


17 

739 

58 

16 

753 

48 

6. 81 


20 

699 

61 

15* 

716 

50 

7.51 


23 

678 

60 

15* 

690 

48 

7.48 



2,926 



2,978 

191 

6.85 

Firm. 

15 

717 

59 

16 

739 

54 

7.88 


18 

613 

58 

16 

646 

62 

10. 62 


21 

792 

61 

15* 

821 

60 

7.88 


24 

680 

60 

15* 

717 

69 

10.65 



2,802 



2,923 

245 

9.15 


























































































SHRINKAGE OF SOFT PORK 


25 


Table 10 .—Soaking record of pickle-cured skinned hams—Fort Worth. 



Lot 

No. 

Weight 
of meat 
in soak 
(pounds). 

Time meat 
soaked. 

Hours - 

Net 

weight of 
drained 
meat out 
of soak 
(pounds). 

Tempera¬ 
ture of 
water 
(• F.). 

Gain or 
loss in 
soak 

(pounds). 

Oily. 

13 

695 

3 

56 

693 

76 

-2 


16 

723 

3 

52 

726 

76 

3 


19 

675 

4 

4 

673 

72 

-2 


22 

644 

4 


645 

72 

1 



2,737 



2,737 

.. 0 

Soft.'. 

14 

819 

3 

56 

820 

76 

1 


17 

753 

3 

52 

751 

76 

-2 


20 

716 

4 

4 

717 

72 

1 


23 

690 

4 


691 

72 

1 



2,978 



2,979 

. 1 

Firm. 

15 

739 

3 

56 

736 

76 

-3 


18 

646 

3 

52 

643 

76 

-3 


21 

821 

4 

4 

817 

72 

-4 


24 

717 

4 


714 

72 

-3 

> 


2,923 



2,910 

. -13 

1 


Table 11.— Smoke record of pickle-cured skinned hams—Fort Worth. 



Lot 

No. 

Weight 

in 

smoke 

(lbs.). 

Hours 

smoked. 

Temperature 
of smoke 
house at— 

Net 

weight 

of 

cooled 

meat 

(lbs.). 

Total loss in 
smoke. 

Total loss or 
gain from 
chilled fresh 
weight 

through smoke. 

Begin¬ 

ning. 

Close. 

Lbs. 

Per 

cent. 

Lbs. 

Per 

cent. 





° F. 

° F. 






Oily. 

13 

693 

23 

82 

128 

650 

43 

6.20 

5 

.76 


16 

726 

23 

82 

128 

678 

48 

6.61 

4 

.59 


19 

673 

19 

88 

132 

616 

57 

8.47 

12 

1.91 


22 

645 

19 

88 

132 

588 

57 

8.84 

14 

2.33 



2,737 




2,532 

205 

7. 49 

35 

1.36 

Soft. 

14 

820 

23 

82 

128 

764 

56 

6.83 

10 

1.29 


17 

751 

23 

82 

128 

697 

54 

7.19 

8 

1.13 


20 

717 

19 

88 

132 

651 

66 

9.21 

15 

2.25 


23 

691 

19 

88 

132 

633 

58 

8.39 

9 

1.40 



2,979 




2,745 

234 

7.85 

42 

1.51 

Firm. 

15 

736 

23 

82 

128 

687 

49 

6.66 

+ 2 

+.29 


18 

643 

23 

82 

128 

596 

47 

7.31 

+ 12 

+2.05 


21 

817 

19 

88 

132 

747 

70 

8. 57 

14 

1.84 


24 

714 

19 

88 

132 

652 

62 

8.68 

+ 4 

+.62 



2,910 . 

1 



2,682 

228 

7.84 

+4 

+.15 


# 


The total percentage loss in smoke of the skinned hams shown in Table 11 was: 
Oily, 7.49 per cent; soft, 7.85 per cent; firm, 7.84 per cent. This loss is about 1 per 
cent less than the loss for hams not skinned. The loss from chilled weight through 
smoke was: Oily, 1.36 per cent; soft, 1.51 per cent. The firm lots made a slight gain 
instead of losing in weight, due to a very large increase in weight of lots 18 and 24 
while in cure. 



































































































26 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 


Table 12 .—Retaining period of pickle-cured skinned hams , Fort Worth. 






Net weight at 

Loss during re- 

Green weight through 




Weight 
of meat 
24 hours 
after 
smoked 
(pounds). 

end of— 

taining period. 

retaining period. 



Weight 

cooled 

smoked 

meat 









Lot 

No. 

6 days 
(pounds). 

19 days 
(pounds). 


Per 

cent. 

Total loss. 

Per 



(pounds). 

S 

Pounds. 

Pounds. 

Per 

cent. 

cent 

yield. 

Oily. 

13 

650 

643 

626 

591 

59 

9.08 

64 

9.77 

90.23 


16 

678 

669 

646 

598 

80 

11.80 

84 

12.32 

87.68 


19 

616 

616 

596 

564 

52 

8.44 

64 

10.19 

89.81 


22 

588 

581 

553 

514 

74 

12.59 

88 

14.62 

85.38 



2,532 

2,509 

2,421 

2,267 

265 

10. 47 

300 

11.68 

88.32 

Soft. 

14 

764 

759 

732 

689 

75 

9. 82 

85 

10.98 

89.02 


17 

697 

691 

664 

618 

79 

11.33 

87 

12.34 

87.66 


20 

651 

643 

614 

569 

82 

12.60 

97 

14.56 

85. 44 


23 

633 

622 

593 

551 

82 

12.95 

91 

14.17 

85.83 



2,745 

2,715 

2,603 

2,427 

318 

11.58 

360 

12. 92 

87.08 

Firm. 

15 

687 

680 

659 

613 

74 

10. 77 

72 

10. 51 

89. 49 


18 

596 

591 

570 

535 

61 

10.23 

49 

8. 39 

91.61 


21 

747 

738 

704 

660 

87 

11.65 

101 

13. 27 

86.73 


24 

652 

644 

615 

576 

76 

11.66 

72 

11.11 

88.89 



2,682 

2,653 

2,548 

2,384 

298 

11.11 

294 

10.98 

89.02 


During the retaining period of the skinned hams the loss was oily, 10.47 per cent; 
soft, 11.58 per cent; firm 11.11 per cent, which shows that oily meat shrunk 0.64 per 
cent of the total weight less than firm and 1.11 per cent less than soft. 

The total shrinkage from chilled weight through the 19-day retaining period as 
shown in Table 12 was oily, 11.68 per cent; soft, 12.92 per cent; firm, 10.98 per cent. 
In other words, the oily lost 0.7 per cent and soft 1.94 per cent more than the hams 
classed as firm. 

Comparing the total shrinkage of skinned hams with the total shrinkage of hams 
not skinned, it is found that— 

Oily skinned hams lost 0.41 per cent more than oily hams not skinned. 

Soft skinned hams lost 0. 78 per cent more than soft hams not skinned. 

Firm skinned hams lost 1.22 per cent less than firm hams not skinned. 

PICNICS (SHOULDERS) PICKLE CURED. 

The demand for certain cuts of the shoulders made it impracticable to make tests 
on the same cut at both Fort Worth and East St. Louis; consequently, all of the tests 
at Fort Worth, with one exception, were made with the shoulder cut known as New 
Orleans shoulder and cured by the dry-salt method, while the cut known as picnic 
was used at East St. Louis and cured in sweet pickle. The shoulder cut of one test 
at Fort Worth was made into picnics and was pickle cured. 

The pumping records of the one test of pickle-cured picnics at Fort Worth show 
that the percentage gain was almost double that of the East St. Louis tests of the 
same cut. The variation is not great between firm, soft, and oily at each plant, but 
it does show how one plant varies from another. 















































SHRINKAGE OF SOFT PORK 


27 


Table 13. —Pumping record of pickle-cured picnics. 


Fort Worth. 



Lot 

Chilled 

fresh 

Pumped 

weight 

(pounds). 

Gain by pumping. 


No. 

weight 

(pounds). 

Pounds. 

Per cent. 

Oily. 

1 

257 

283 

26 

10.12 

Soft. 

2 

232 

258 

26 

11.21 

Firm. 

3 

238 

260 

22 

9.24 




East St. Loins. 


Oily. 

1 

241 

255 

14 

5.81 


2 

251 

268 

17 

6. 77 

* 

3 

242 

252 

10 

4.31 


4 

189 

202 

13 

5.88 



923 

977 

54 

5.85 


2 

271 

288 

17 

6.27 

Firm. 

1 

272 

286 

14 

5.15 


2 

267 

281 

14 

5.24 


3 

267 

277 

10 

3. 75 


4 

294 

304 

10 

3.40 



1,100 

1,148 

48 

4.36 


Combined Result of Fort Worth and East St. Louis Pumping Records on Pickle-Cured Picnics. 


Oily: 

Fort Worth. 

East St. Louis. 


257 

923 

283 

977 

26 

54 

10.12 
5.85 

Soft: 

Fort Worth. 

East St. Louis.1. 

1,180 : 1,260 

80 

6. 78 

232 

271 

258 

288 

26 

17 

11.21 

6.27 


Firm: 

Fort Worth. 


503 

546 

43 j 8.55 

238 

1,100 

260 ! 22 

1,148 ! 48 

9. 24 
4.36 

East St. Louis. 


1,338 

1,408 

70 

5.23 


Table 14. —Curing record of pickle-cured picnics. 


Fort Worth. 



Lot 

No. 

Weight 
in cure 
(pounds). 

Number 
of days 
in cure. 

Hours 

meat 

drained. 

Net 

weight of 
drained 
meat 
(pounds). 

Gain from chilled 
weight through 
cure. 

Pounds. 

Per cent. 

Oily. 

1 

283 

33 

17 

282 

25 

9.73 

Soft. 

2 

258 

33 

17 

262 

30 

12.93 

Firm... 

3 

260 

33 

17 

265 

27 

11.34 







































































































28 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 


Table 14. —Curing record of pickle-cured picnics —Continued. 

East St. Louis. 


• 

Lot 

No. 

Weight 
in cure 
(pounds). 

Number 
of days 
in cure. 

Hours 

meat 

drained. 

Net 

weight of 
drained 
meat 
(pounds). 

Gain from chilled 
weight through 
cure. 

Pounds. 

Per cent. 

Oily. 

1 

255 

30 

72 

250 

9 

3.73 


2 

268 

30 

72 

265 

14 

5.58 


3 

252 

31 

72 

259 

17 

7.02 


4 

202 

31 

72 

200 

11 

5.82 



977 



974 

51 

5.53 

Soft. 

2 

288 

30 

72 

297 

26 

9.59 

Firm. 

1 

286 

30 

72 

289 

17 

6.25 


2 

281 

30 

72 

286 

19 

7.12 


3 

277 

31 

72 

283 

16 

5.99 


4 

304 

31 

72 

317 

23 

7.82 



1,148 


. 

1,175 

75 

6.82 


Combined Results of Fort Worth and East St. Louis Curing Records on Pickle-Cured Picnics. 


Oily: 

Fort Worth. 


283 

977 



282 

974 

25 

51 

9.73 

5.53 

East St. Louis. 




Soft: 

Fort Worth. 




1,260 . 


1,256 

76 

6.44 

258 

288 



262 

297 

30 

26 

12.93 

9.59 

East St. Louis. 




Firm: 

' Fort Worth. 




546 



559 

56 

11.13 

260 
1,148 



265 

1,175 

27 

75 

11.34 

6.82 

East St. Louis. 


.I...:..-. 




1,408 

1 

1 

1,440 

102 

7.62 


The shoulder cut known as the picnic is a small piece of meat, therefore is not 
allowed to remain in the cure as long as the hams. In the Fort Worth tests they 
remained 33 days in cure and at East St. Louis 30 to 31 days. 

The percentage gain by pumping and curing was very much the same as that for 
the hams in the oily and firm grades at East St. Louis, where four lots of each kind of 
meat were tested, but in the test where only one lot of each grade was used the gain 
was very much greater. The combined totals, however, show that the oily gained 
6.44 per cent, soft 11.13 per cent, and firm 7.62 per cent, or the firm 1.18 per cent and 
soft 3.51 per cent more than the oily. 

At certain seasons of the year some of this kind of pork is sold to the trade without 
being smoked. These results indicate that when this is done the meat actually gains 
from 5.53 per cent to 12.93 per cent, depending upon the grade of meat. 











































































SHRINKAGE OF SOFT PORK 


29 


Table 15 .—Soaking record of pickle-cured picnics. 

Fort Worth. 



Lot 

No. 

Weight 
of meat 
in soak 
(pounds). 

Time 

soal 

Hours. 

meat 

ted. 

Min¬ 

utes. 

Net 

weight of 
drained 
meat out 
of soak 
(pounds). 

Tempera- Gain or 
ture of loss in 
water soak 

(° F.). (pounds). 

Oily. 

1 

282 

2 

33 

. 284 

80 2 

Soft. 

2 

262 

2 

33 

257 

80 -5 

Firm. 

3 

265 

2 

33 

268 

80 3 


East St. Louis. 


Oily. 

1 

250 

1 

45 

252 

70 

2 


2 

265 

1 

55 

268 

70 

3 


3 

259 

1 

55 

261 

70 

2 


4 

200 

2 


200 

70 

0 



974 



981 

. 7 

Soft... 

2 

297 

1 

55 

295 

70 

-2 

Firm. 

1 

2S9 

1 

45 

289 

70 

0 


2 

286 

l 

55 

287 

70 

1 


3 

2,83 

1 

55 

281 

70 

-2 


4 

317 

2 


314 

70 

-3 



1,175 . 

1 1 

1,171 


-4 


Combined Results of Fort Worth and East St. Louis Soaking Records on Pickle-Cured Picnics. 


Oily: 

Fort Worth. 
St. Louis... 


Soft: 


Fort Worth. 
St. Louis... 


Firm: 

Fort Worth. 
St. Louis... 


282 

974 



284 

981 


2 

7 







1,256 



1,265 


9 




262 

297 



257 

295 


-5 

-2 







559 



552 


-7 




265 

1,175 



268 

1,171 


3 

-4 







1,440 



1,439 


-1 





Table 16 .—Smoke record of pickle-cured picnics. 

Fort Worth. 



•Lot 

No. 

Weight 

in 

smoke 
(pounds). 

Hours 

smoked. 

Temperature 
of smoke¬ 
house at— 

Net 

weight of 
cooled 
meat 
(pounds). 

Total loss in 
smoke. 

Total loss from 
chilled fresh 
weight through 
smoke. 

Begin¬ 
ning 
(° F.). 

Close 
(° F.). 

Pounds. 

Per 

cent. 

Pounds. 

Per 

cent. 

Oily. 

1 

284 

28 

85 

125 

248 

36 

12.68 

9 

3.50 

Soft. 

2 

257 

28 

85 

125 

226 

31 

12.06 

6 

2.59 

Firm. 

3 

268 

28 

85 

125 

235 

33 

12.31 

3 

1.26 




































































































































30 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 


Table 16. — Smoke record of pickle-cured picnics —Continued. 


East St. Louis. 



Lot 

No. 

Weight 

in 

smoke 

(pounds). 

Hours 

smoked. 

Temperature 
of smoke¬ 
house at— 

Net 

weight of 
cooled 
meat 
(pounds). 

Total loss in 
smoke. 

Total loss from 
chilled fresh 
weight through 
smoke. 

Begin¬ 

ning 

(°F.) 

Close 
(° F.). 

Pounds. 

Per 

cent. 

Pounds. 

Per 

cent. 

Oily. 

1 

252 

34* 

76 

63 

225 

27 

10.71 

16 

6.64 


2 

268 

36 

62 

74 

239 

29 

10.83 

12 

4.78 


3 

261 

34* 

82 

68 

228 

33 

12.64 

14 

5.79 


4 

200 

32* 

72 

70 

179 

21 

10.50 

10 

5.29 



981 




871 

110 

11.21 

52 

5.63 

Soft. 

2 

295 

36 

62 

74 

261 

34 

11.53 

10 

3.69 

Firm. 

1 

289 

34* 

76 

63 

255 

34 

11.76 

17 

6.25 


2 

287 

36 

62 

74 

257 

30 

10.45 

10 

3. 75 


3 

281 

34* 

82 

68 

248 

33 

11.74 

19 

7.12 


4 

314 

32* 

72 

70 

286 

28 

8.92 

8 

2. 72 



1,171 




1,046 

125 

10.67 

54 

4.91 


Combined Results of Fort Worth and East St. Louis Smoke Records on Pickle-Cured Picnics. 


Oily: 

Fort Worth. 


284 

981 




248 

871 

36 

110 

12.68 

11.21 

9 

52 

3.50 

5.63 

St. Louis. 












1,255 




1,119 

146 

11. .54 

61 

5.17 

Soft: 











Fort Worth. 


257 




226 

31 

12.06 

6 

2.59 

St. Louis. 


295 

. 



261 

34 

11.53 

10 

3.69 



552 




487 

65 

11.78 

16 

3.18 

Firm: 











Fort Worth. 


233 




235 

33 

12.31 

3 

1.26 

St. Louis. 


1,171 




1,016 

125 

10. 67 

54 

4.91 

* 


1,439 




1,281 

158 

10. 98 

57 

4.26 


The smoke records of picnics show that the loss in Fort Worth tests was greater than 
at St. Louis and the oily meats shrank more than the firm. 

The combined results were as follows: Oily, 11.54 per cent; soft, 11.78 per cent; 
firm, 10.98 per cent. The loss from chilled weight through smoke for both Fort 
Worth and East St. Louis show that the oily shrank 0.91 per cent more than the firm 
and 1.99 per cent more than the soft. 

Table 17 .—Retaining period of pickle-cured picnics. 

Fort Worth. 


Oily. 

Lot 

No. 

Net 

weight 

cooled 

smoked 

(lbs.). 

Net 
weight 
of meat 
24 hours 
after 
(lbs.). 

Net weight at 
end of— 

Loss during 
retaining. 

Green weight through 
retaining period. 

6 days 
(lbs.'). 

21 days 
(lbs.). 

Pounds. 

/ 

Per 

cent. 

Loss 

(lbs.). 

Per cent— 

Loss. 

Yield. 

1 

2 

3 

248 

226 

235 

i 245 
i 224 
i 234 

229 

209 

219 

2 211 
1191 

2 203 

37 

35 

32 

14.92 
15.49 
13.62 

46 

41 

35 

17.90 
17.67 
14.71 

82.10 

82.33 

85.29 

Soft. 

Firm. 






































































































































SHRINKAGE OF SOFT PORK 


31 


Table 17. —Retaining period of piclde-cured picnics —Continued. 


East St. Louis. 



Lot 

No. 

Net 

weight 

cooled 

smoked 

(lbs.). 

Net 
weight 
of meat 
24 hours 
after 
(lbs.) 

Net weight at 
end of— 

Loss during 
retaining. 

Green weight through 
retaining period. 

6 davs 
(lbs.). 

21 days 
(lbs.). 

Pounds. 

Per 

cent. 

Loss 

(lbs.). 

Per cent— 

Loss. 

Yield. 

Oily. 

1 

2 

* 3 

4 

1 

1 

2 

3 

4 

225 

239 

228 

179 

223 

235 

223 

173 

219 

224 

216 

164 

201 

208 

200 

150 

24 

31 

28 

29 

10.67 
12.97 
12.28 
16.20 

40 

43 

42 

39 

16.60 
17.13 
17.36 
20.63 

83.40 
82. 87 
82.64 
79. 37 

Soft. 

Firm. 

871 

854 

823 

759 

112 12.86 

164 

17. 77 

82.23 

261 

257 

243 

223 

38 

14.56 

48 

17.71 

82.29 

255 

257 

248 

286 

253 

253 

242 

280 

246 

242 

233 

268 

226 

227 

215 

250 

29 

30 
33 
36 

11.37 

11.67 

13.31 

12.59 

46 

40 

52 

44 

16.91 
14.98 
19. 48 
14. 97 

83.09 
85.02 
80. 52 
85. 03 


1, 046 

1,028 

989 

918 

128 

12.24 

182 

16. 55 

83.45 


Combined Results of Fort Worth and East St. Louis Retaining Records on Pickle-Cured 

Picnics. 


Oily: 

Fort Worth. 


248 

245 

229 

211 

37 

14.92 

46 

17.90 

82.10 

East St. Louis.... 


871 

854 

823 

759 

112 

12.86 

164 

17. 77 

82.23 





1,119 

1,099 

1,052 

970 

149 

13.32 

210 

17. 80 

82. 20 

Soft: 

Fort Worth. 


226 

224 

209 

191 

35 

15.49 

41 

17. 67 

82.33 

East St. Louis... 


261 

257 

243 

223 

38 

14.56 

48 

17.71 

82.29 


c 




487 

481 

452 

414 

73 

14. 99 

89 

17.69 

82. 31 

Firm: 

Fort Worth. 


235 

234 

219 

203 

32 

13. 62 

35 

14.71 

85.29 

East St. Louis.... 


1, 046 

1,028 

989 

918 

128 

12.24 

182 

16. 55 

83. 45 












1,281 

1,262 

1,208 

1,121 

160 

12. 49 

217 

16.22 

83. 78 


1 36 hours. 2 18 days. 


The percentage shrinkage during the retaining period, as shown in the combined 
results, was: Oily, 13.32 per cent; soft, 14.99 percent; firm, 12.49 per cent; or the oily 
picnics shrank 0.83 per cent and the soft 2.5 per cent more than the firm. 

The total loss from chilled weight through the retaining period was heavier for 
picnics than for any of the other cuts. This wholesale cut shows that oily meat shrank 
1.58 per cent and soft 1.47 per cent more than firm. 





















































































32 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 
Table 18. — Caring record of pickle-cured bellies (bacon). 


Fort Worth. 


Lot 

No. 

Chilled 

fresh 

weight 

(pounds). 

Number 
of days 
in cure. 

Hours 

meat 

drained. 

Net 

weight of 
drained 
meat 
(pounds). 

Gain from 
chilled weight 
through cure. 

Pounds. 

Per cent. 

Oily. 1 

444 

32 

16 

458 

14 

3.15 

4 

559 

31 

16 

578 

19 

3.40 

7 

436 

42 

19 

465 

29 

6.65 

10 

378 

42 

19 

396 

18 

4.76 


1,817 



1, 897' 

80 

4.40 

Soft. 2 

470 

32 

16 

512 

42 

8.94 

5 

466 

31 

16 

495 

29 

6.22 

8 

399 

42 

19 

431 

32 

8.02 

11 

432 

42 

19 

466 

34 

7. 87 


1,767 



1,904 

137 

7.75 

Firm. 3 

501 

32 

16 

550 

49 

9.78 

6 

476 

31 

16 

512 

36 

7.56 

9 

442 

42 

19 

490 

48 

10.86 

12 

458 

42 

19 

503 

45 

9.83 


1,877 

- 1 
i 

2,055 

178 

9. 48 


East St. Louis. 


Oily. 

1 

2 

3 

4 

524 

439 

429 

316 

30 

30 

31 
31 

72 

72 

72 

72 

534 

465 

457 

328 

10 

26 

28 

12 

1.91 

5.92 
6.53 
3.80 



1,708 . 


1,784 

76 

4. 45 

Soft....•. 

2 

443 

30 

72 

481 

38 

8.58 

Firm. 

1 

550 

30 

72 

598 

48 

8.73 


2 

509 

30 

72 

557 

48 

9. 43 


3 

439 

31 

72 

476 

37 

8.43 


4 

585 

31 

72 

655 

70 

11.97 



2,083 !. 


2, 286 

203 

9.75 


Combined Results of Fort Worth and East St. Louis Curing Records on Bellies (Bacon). 



Four tests were made on pickle-cured bellies (bacon) at each of the packing plants. 
The bacon was not pumped as were the other cuts of meat, but in the curing solution 
it gained practically the same percentage in weight. One very noticeable feature 
about the oily meat was that it did not gain in cure like the firm and soft. In fact, 
the firm meat gained more than twice as much as the oily while in cure, both at Fort 
Worth and East St. Louis. This variation, however, should be kept in mind and 
compared with the difference in losses in smoke and during the retaining period. 
























































































































"SHRINKAGE OF SOFT PORK.- 


33 


Usually a heavy 1 gain in dire is followed by a correspondingly heavy loss in smoke 
and during retaining period. • 

_ The combined results show the percentage gain as follows: Oily, 4.43 per cent; soft, 
7.92 per cent; firm, 9.62 per cent. 

*♦* 4 ^ * 

Table 19 .—Soaking record of pickle-cured bellies (bacon). 


Fort Worth. 


... . ■ 



Time meat 

Net 



i 


Weight 

soaked. 

weight of 

Tempera- 

Gain or 

* 

Lot 

of meat 



drained 

ture of 

*- loss in 

' 

No. 

in soak 



meat out 

water 

soak 



(pounds). 

Hours. 

Min- 

of soak 

C F.). 

(pounds). 




. utes. 

(pounds). 



Oily. 

1 

458 

2 

12 

463 

80 

5 


4 

578 

2 

8 

574 

80 

-4 

* v V. . 

7 

4"5 

2 

12 

484 

72 

-1 


10 

390 

2 

12 

398 

1 

72 

• 2 



1,897 



1,899 

.| 2 

Soft. 

2 

512 

2 

12 

507 

80 

-5 


5 

495 

2 

8 

495 

80 

0 

* * 

8 

431 

2 

12 

432 

72 

1 

& 

11 

496 

2 

12 

462 

72 

-4 



1,904 



O 

Ci 

OO 


-8 

Firm. 

3 

550 

2 

. 12 

574 

80 

24 


6 

512 

2 

8 

514 

80 

2 


9 

490 

2 

12 

491 

72 

1 


12 

503 

2 

12 

505 

72 

2 



2,055 



2,084 


29 


1 

East St. 

Louis. 





Oily....'..... 

1 

534 

1 

45 

539 

70 

5 


2 

455 

l 

55 

469 

70 

4 


3 

457 

1 

55 

462 

70 

5 


4 

328 

2 


332 

70 

4 

.... 


1,784 


..- 

1,802 


18 

Soft. 

2 

481 

1 

55 

483 

70 

2 

Firm. 

1 

508 

1 

45 

600 

70 

2 

T 3 

2 

557 

1 

55 

558 

70 

1 


3 

47G 

1 

55 

477 

70 

1 

•*. t 

4 

655 

2 


.652 

70 

-3 



'.2,286 

i 

. 1 . 

2,287 . 

1 


Combined Results ( of Fort, Worth and East St. Louis Soaking Record on Bellies (Bacon). 


Oily: 

Fnrt Worth 


1,897 

1,784 



1,899 
1,802 


2 

18 

St L oil is 





Soft: 

Enrf. Worth 





3,681 



3,701 


20 




1,904 

481 

_1 



1,896 

483 


-8 

2 

St Louis 




. 

\ 

Firm: 

Enrt Worth 





2,385 

i 


2,379 


; -6 

' ■ i 'U 1 

2,055 

2,286 



2,084 
2, 287 


«■ 

29 

1 

St T.nnis 










4,341 

N.) 



4,371 


30 

.1^'— 




Idle meat varied considerably in soak. This was due to the fact that the meat was 
weighed each time out of a liquid which would naturally cause a variation. 






















































































































































34 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 


Table 20. —Smoke record of pickle-cured bellies (bacon). 

Fort Worth. 


Soft. 


Firm. 


Lot 

No. 

Weight 

in 

smoke 
(pounds). 

Hours 

smoked. 

Temperature 
of smoke 
house. 

Net 

weight of 
cooled 
meat 
(pounds). 

Total loss in 
smoke. 

Total loss from 
chilled fresh 
weight through 
smoke. 

Begin¬ 
ning 
( # F.) 

Close 
C F.). 

Pounds. 

Per 

cent. 

Pounds. 

Per 

cent. 

1 

4 

463 

574 

28 

28 

85 

85 

125 

125 

124 

124 

400 

516 

409 

323 

63 

58 

55 

75 

13.61 
10.10 
11.85 
T8.84 

44 

43 

27 

9.91 
7.69 
6.19 

7 

10 

4R4~ 

398 

-26*~ 

26* 

100 

100 

55 

IT.TO 


1,899 

.1. 


1,648 

251 

13.22 

169 

9.30 

2 

507 

28 

85 

125 

430 

77 

15.19 

40 

8.51 

5 

495 

28 

85 

125 

428 

67 

13.54 

38 

8.15 

8 

432 

26* 

100 

124 

364 

68 

15. 74 

35 

8.77 

11 

462 

26* 

100 

124 

384 

78 

16.88 

48 

11.11 


1,896 




1,606 

290 

15- 30 

161 

9.11 

3 

574 

28 

85 

125 

472 

102 

17.77 

29 

5. 79 

6 

514 

28 

85 

125 

436 

78 

15.18 

40 

8. 40 

9 

491 

26* 

100 

124 

417 

74 

15.07 

25 

5.66 

12 

505 

26* 

100 

124 

424 

81 

16.04 

34 

7.42 


2, 084 

i 


1,749 

335 

16 07 

128 

6.82 


East St. Louis. 


Oily. 

1 

539 

34* 

76 

63 

478 

61 

11.32 

46 

8. 78 


2 

469 

36 

62 

74 

404 

65 

13.86 

35 

7.97 


3 

462 

34* 

82 

68 

398 

64 

13.85 

31 

7.23 


4 

332 

32* 

72 

70 

285 

47 

14.16 

31 

9.81 



1,802 




1,565 

237 

1315 

143 

8.37 

Soft. 

2 

483 

36 

62 

74 

411 

72 

14.91 

32 

7. 22 

Firm. 

1 

600 

34* 

76 

63 

520 

80 

13.33 

30 

5.45 


2 

558 

36 

62 

74 

486 

72 

12.90 

23 

4.52 


3 

477 

34* 

82 

68 

402 

75 

15- 72 

37 

8.43 


4 

652 

32£ 

72 

70 

584 

68 

10. 43 

1 

.17 



2, 287 




1, 992 

295 

12.90 

91 

4.37 


Combined Results of Fort Worth and East St. Louis Smoke Records on Pickle-Cured 

Bellies (Bacon). 


Oily: 

Fort Worth. 

St. Louis. 


1,899 

1,802 




1,648 251 

1,565 237 

13.22 

13.15 

169 

143 

9.30 

8.37 

Soft: 

Fort Worth. 

St. Louis. 





3,701 




3,213 

488 

13.19 

312 

8.85 

1,896 

483 




1,606 

411 

290 

72 

15.30 

14.91 

161 

32 

9-11 

7.22 

Firm: 

Fort Worth. 

St. Louis. 





2,379 . 



2,017 

362 

15. 22 

193 

8. 73 

2,084 

2,287 




1, 749 
1,992 

335 

295 

16.07 
12.90 

128 

91 

6. 82 
4.37 






4,371 . 



3, 741 

630 

14.41 

219 

5. 53 

















































































































































SHRINKAGE OF SOFT PORK. 


35 


In the fort W orth tests lots 1 to 6 were held in the smoke 28 hours at a temperature 
ranging from 85° to 125° F., while lots 7 to 12 were smoked 26$ hours at a temperature 
ranging between 100° and 124° F. 

The percentage shrinkage in smoke of the total amount of each kind of meat in the 
Fort Worth tests was: Oily, 13.22 per cent; soft, 15.30 per cent; firm, 16.07 per cent. 
This shows that the firm bellies (bacon) shrunk 2.85 per cent more than oily and 0.77 
per cent more than the soft. 

The same kind of meat cured in a similar manner in St. Louis was smoked from 32 
to 3.6 hours at approximately the same temperature and showed a shrinkage of: Oily, 
13.15 percent; soft, 14.91 per cent; firm 12.90 per cent. In these tests the fir m los t 
0.25 per cent less than the oily and 2.01 per cent less than the soft. 

The combined results of Fort W r orth and St. Louis tests while in smoke show that 
oily meat lost 1.22 per cent less than firm and 2.03 per cent less than soft. However, 
the loss from chilled weight through smoke shows that the firm meat lost 3.32 per cent 
less than oily and 3.20 per cent less than soft. 


Table 21 .—Retaining record of -pickle-cured bellies (bacon). 


Fort Worth. 


- 

Lot 

No. 

Weight 

cooled 

smoked 

meat 

(lbs.). 

Weight 
of meat 
24 hours 
after 
smoked 
(lbs.). 

Net weight at 
end of— 

. 

Loss during re¬ 
taining period. 

Green weight through 
retaining period. 

6 days 
(lbs.). 

18 days 
(lbs.). 

Pounds. 

Per 

cent. 

Total loss. 

Per 

cent 

yield. 

Pounds. 

Per 

cent. 

Oily. 

1 

400 

i 394 

376 

360 

40 

10.00 

8i 

18.92 

81.08 


4 

516 

i 513 

494 

480 

36 

6.98 

79 

14.13 

85.87 

• 

7 

409 

402 

393 

375 

34 

8.31 

61 

13.99 

86.01 


2 10 























1,325 

1,309 

1,263 

1,215 

110 

8.30 

224 

15.56 

84.44 

Soft. 

2 

430 

i 423 

403 

385 

45 

10.47 

85 

18.09 

81.91 


5 

428 

l 424 

408 

392 

36 

8.41 

74 

15. 88 

84.12 


8 

364 

352 

337 

310 

54 

14.84 

89 

22.31 

77.69 


11 

384 

375 

361 

334 

50 

13.02 

98 

22.69 

77.31 



1,606 

1,574 

1,509 

1,421 

185 

11.52 

346 

19.58 

80.42 

Firm. f _ 

3 

472 

i 468 

445 

426 

46 

9. 75 

75 

14.97 

85.03 


6 

436 

i 432 

408 

388 

48 

11.01 

88 

18.49 

81.51 


9 

417 

407 

395 

366 

51 

12.23 

76 

17.19 

82. 81 


12 

424 

411 

395 

366 

58 

13.68 

92 

20.09 

79.91 



1,749 

1,718 

1,643 

1,546 

203 

11.61 

331 

17.63 

82. 37 


East St. Louis. 


Oily. 

1 

478 

475 

469 

3 445 

33 

6.90 

79 

15.08 

84.92 

2 

404 

399 

384 

3 367 

37 

9.16 

72 

16.40 

83.60 


3 

398 

391 

382 

3 364 

34 

8.54 

65 

15.15 

84.85 


4 

285 

279 

268 

3 254 

31 

10.88 

62 

19.62 

80.38 



1,565 

1,544 

1,503 

3 1,430 

135 

8.63 

278 

16.28 

83.72 

Soft. 

2 

411 

405 

386 

3 364 

47 

11.44 

79 

17.83 

82.17 

Firm. 

1 

520 

514 

502 

*471 

49 

9.42 

79 

14.36 

85.64 


2 

486 

478 

460 

3 439 

47 

9.67 

70 

13.75 

86.25 


3 

402 

392 

378 

*354 

48 

11.94 

85 

19.36 

80.64 


4 

584 

574 

551 

3 521 

63 

10. 79 

64 

10.94 

89. C6 



1,992 

1,958 

1,891 

31,785 

207 

10.39 

298 

14.31 

85.69 


1 36 hours. 

* 5 pieces were taken out by mistake, therefore lot 10 is not considered in retaining period record. 

* 21 days. 























































































36 


BULLETIN 1086/ TJ. S. DEPARTMENT OF AGRICULTURE: 


Table 21.— Itetainirnj re cord of pickle-cvrcd bellies (bacon) —Continued. 


Combined Results of Fort Worth and East St. Louis Retaining Records on Picki.e-Cured 

Bellies (Bacon). 



Lot 

No. 

Weight 

cooled 

smoked 

meat 

(lbs.). 

• 

Weight 
of meat 
24 hours 
after 
smoked 
(lbs.). 

Net weight at 
end oi— 

Loss during re¬ 
taining period. 

Green weight through 
retaining period. 

6 days 
(lbs.). 

18 days 
(lbs.). 

Pounds. 

Per 

cent. 

Total loss. 

Per 

cent 

yiald. 

« 

Pounds. 

Per 

cent. 

Oily: 

Fort Worth. 


1,325 

1,565 

1,309 

1,544 

1,263 

1,503 

1,215 

1,430 

110 

135 

•8.30 
8.63 

224 

278 

15.56 
16.28 

--84. 44 
83. 72 

•St. Louis... 


Soft: 

Fort Worth. 


2,890 

2,853 

2,766 

2,645 

245 

8. 48 

502 

15.95 

84*05 

1,606 

411 

1,574 

405 

1,509 

386 

1,421 

364 

185 

47 

11.52 

11.44 

346 

79 

19.58 

17.83 

80. 42 
82.17 

St. Louis. 


Firm: 

Fort Worth. 


2,017 

1,979 

\ 1,895 

1,785 

232 

11.50 

425 

19.23 

80. 77 

1,749 

1,992 

OO 00 

r—1 lO 

P- 05 

f 

1,643 

1,891 

1,546 

1,785 

203 

207 

11.61 
10.39 

331 

298 

17.63 
14.31 

82.37 

85.69 

St. Louis. 




3,741 

3,676 

3,534 

3,331 1 410 

I 

10.96 

629 

15.88 

84.12 


The combined results show that during the retaining period the oily meat shrank 
2.48 per cent less than firm and 3.12 per cent less than soft. 

The total shrinkage from chilled weight through all the processes to the end of the 
retaining period was: Oily, 15.90 per cent; soft, 19.23 per cent; firm, 15.88 per cent; 
or the oily meat showed a shrinkage of 0.07 per cent and the soft 3.35 per cent more 
than.firm. Although there was a very great difference in the weight of the lots of 
oily and firm bacon out of cure, it was practically equalized at the end of the retaining 
period. 

Table 22. —Pumping record of dry salt cured bellies (sides), Fort Worth. 


f 

• v ■(. 

* 

Lot 

No. 

Chilled 

fresh 

weight 

(pounds). 

Pumped 

weight 

(pounds). 

Gain by 

Pounds. 

pumping. 

Per cent. 

ouy.:. 

13 

850 

882 

32 

3.76 


16 

707 

728 

21 

2.97 


19 

885 

916 

31 

3.50 

' 

22 

650 

677 

27 

4.15 



3,092 

3,203 

111 

3.59 

Soft. 

14 

1,000 

1,033 

33 

3.30 

« t • 

17 

778 

805 

27 

3. 47 

- 

20 

795 

820 

25 

3.14 

*• . \ - i _ . _ _ __ 

23 

685 

709 

24 

3.50 

- 


•3,258 

3,367 

109 

& 35 

Firm. 

15 

810 

831 

21 

2.59 

> 

18 

840 

868 

28 

. 3.33 


21 

872 

901 

29 

3.33 


24 

900 

920 

20 

2.22 

• 


3,422 

3,520 

98 

2.86 

«- « \ 





"S 


* 


i 


r 














































































SHRINKAGE OF SOFT FORK. ,,37 


Table 23.— Curing record of dry salt cured bellies (sides); Fort I Yorth. 



Lot 

No. 

Weight 
in cure 
(pounds). 

Number 
of days 
in cure. 

Swept 

weight 

(pounds). 

Gain from chilled 
weight through cure. 

Pounds. Per cent. 

S 

Oily. 


13 

882 

31 

852 

2 

0.24 



16 

728 

30 

663 

-44 

-6.22 


-- — 

19 

916 

33 

877 

-8 

-.90 



22 

677 

32 

622 

-28 

-4.31 




3,203 


3,014 

-78 

-2.52 

Soft. 


14 

1,033 

31 

970 

-30 

-3.00 



17 

805 

30 

740 

-38 

-4.88 


- - 

20 

820 

33 

759 

-36 

-4.53 



23 

709 

32 

654 

-31 

-4.53 




3,367 


3,123 

-135 

-4.14 

Firm. 


15 

831 

31 

.768 

-42 

-5.19 



18 

868 

30 

856- 

16 

1.90 

* " - 

-- - - - - . - - 

21 

901 

33 

833 

-39 

-4. 47 



24 

920 

32 

905 

5 

.56 




3,520 


3,362 

-60 

-1.75 










DRY-SALT BELLIES. 

A 

Some of-the bellies (side meat) were cured by the dry-salt method, because a large 

-percentage of such meat is too large to be pickle cured and used for breakfast bacon, 

hence it was desirable to obtain data on the meat cured by the dry-salt process. The 
bellies from 300 hogs were divided into oily, soft, and firm and taken through cure, 
smoke, and retaining period together. This cut did not increase by pumping as much 
as the hams but the different, grades did increase in about the same relative per¬ 
centage. There'was a noticeable difference between the swept weight of the dry- 
salt bellies and the cured weight of the pickled hams and bellies, which shows that 
— meat pickle-cured gains in weight, but meat cured in dry salt loses weight. In all 
lots except lots 13, 1.8, and 24, a loss in weight was recorded. It was also noted that 

.the loss in'the lots of soft meat was much .greater and more uniform than in either 

* . 

the oily or firm. 

From the chilled weight through the cure a loss was sustained as follows: Oily, 2.52 
per cent; soft, 4.14 per cent; firm, 1.75 per cent. 


Table 24.— rSoahing record of dry salt cured bellies (sides), Fort Worth. 


v i . ■> 

Lot 

No. 

Weight 
of meat 
in soak 
(pounds). 

. 

Time 

soal 

\*. 

‘.Hour s' 

meat 

ccd. 

Minutes. 

Net 

weight of 
drained 
meat out 
of soak 
(pounds). 

Tempera¬ 
ture of 
water 
(° F.). 

. > 

Gain 
in soak 
(pounds). 

Oily.. 

13 

.852. 

2 

35 

850 

75 

-2 


. 16 

663 

1 


676 

' 75 

13 


19 

877 

' 2 

45 

874 

* 76 

-3 


22 

622 

1 


630 

76 

8 



3,014 



3,030 


16 

Soft..... 

14’ 

970 

2 

35 

977 

75 

•' 7 

* -■* ' {A' ■' 

17 

740 

1 


753 

7h 

13 


20 

759 

2 

45 

768 

% 

9 


23 

’ 654 

1 


659 

v 76 

U 5 

" t* • *' r $ « V ■ ^ i • . 


*■ 3,'123 

■ <■ • c - 


1 3,15? 

.. .1.. r.... 

" 34 

r> \ 








Firm. 

15 

768 

2 

35 

780 

75 

12 


18 

856 

1 


859 

75 

3 


21 

833 

2 

45 

843 

76 

10 


24 

905 

1 


914 

76 

9 



3,362 



3,396 


34 
































































































38 


BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 


Table 25. —Smoke record of dry salt cured bellies (sides), Fort Worth. 


> 4* 

Lot 

No. 

Weight 

in 

smcrke 

(lbs.). 

Hours 

smoked. 

Temperature 
of smoke¬ 
house at— 

Net 

weight 

of 

cooled 

meat 

(lbs.). 

Total loss in 
smoke. 

Total loss from 
chilled fresh 
weight through 
smoke. 

Begin¬ 
ning 
(° F.). 

Close 
( # F.). 

Pounds. 

Per 

cent. 

Pounds. 

Per 

cent. 

Oily. 

13 

850 

24 

90 

128 

785 

65 

7.65 

65 

7.65 


16 

676 

24 

90 

128 

609 

67 

9.91 

98 

13.86 


19 

874 

19 

82 

132 

816 

58 

6.64 

69 

7.80 


22 

630 

19 

82 

132 

569 

61 

9.68 

81 

12.46 



3,030 




2,779 

251 

8.28 

313 

10.12 

Soft. 

14 

977 

24 

90 

128 

897 

80 

8.19 

103 

10.30 


17 

753 

24 

90 

128 

680 

73 

9.69 

98 

12.60 


20 

768 

19 

82 

132 

695 

73 

9. 51 

100 

12.58 


23 

659 

19 

82 

132 

594 

65 

9.86 

91 

13.28 



3,157 




2,866 

291 

9.22 

392 

12.03 

Firm. 

15 

780 

24 

90 

128 

711 

69 

8.85 

99 

12.22 


18 

859 

24 

90 

128 

786 

73 

8.50 

54 

6. 43 


21 

843 

19 

82 

132 

766 

77 

9.13 

106 

12.16 


24 

914 

19 

82 

132 

841 

73 

7.99 

16 

1.78 



3,396 




3,104 

292 

8.60 

275 

8.04 


Table 26. —Retaining record of dry salt cured bellies (sides), Fort Worth. 





Weight 

Net weight of 
meat at end of— 

Loss during 

Fresh chilled weight 


Lot 

No. 

Weight 

cooled 

of meat 
24 

retaining 

period. 

through retaining 
period. 


smoked 

hours 









meat 

(lbs.). 

after 

smoked 

6 days 

19 days 

Pounds. 

Per 

Pounds 

Per cent 

Percent 




(lbs.). 

(lbs.). 

(lbs.). 

cent. 

loss. 

loss. 

yield. 

Oily. 

13 

785 

781 

764 

734 

51 

6.50 

116 

13.65 

86.35 


16 

609 

603 

584 

555 

54 

8.87 

152 

21.50 

78.50 


19 

816 

812 

795 

770 

46 

5. 64 

115 

12. 99 

87.01 


22 

569 

563 

548 

524 

45 

7.91 

126 

19. 38 

80.62 



2,779 

2,759 

2,691 

2,583 

196 

7.05 

509 

16.46 

83.54 

Soft. 

14 

897 

893 

869 

831 

66 

7.36 

169 

16. 90 

83.10 


17 

680 

673 

655 

624 

56 

8. 24 

154 

19. 79 

80.21 


20 

695 

692 

671 

644 

51 

7.34 

151 

18.99 

81.01 


23 

594 

587 

555 

543 

51 

8.59 

142 

20. 73 

79.27 



2,866 

2,845 

2,750 

2,642 

224 

7. 82 

616 

18.91 

81.09 

Firm. 

15 

711 

705 

689 

658 

53 

7. 45 

152 

18. 77 

81.23 

87.14 


18 

786 

779 

764 

732 

54 

6. 87 

108 

12.86 


21 

766 

759 

738 

708 

58 

7. 57 

164 

18. 81 

81.19 


24 

841 

835 

813 

789 

52 

6.18 

111 

12.33 

87.67 


% 

3,104 

3,078 

3,004 

2,887 

217 

6.99 

535 

15. 63 

84. 37 


The loss in smoke for the different kinds of meat was: Oily, 8.28 per cent; soft, 9.22 
per cent; firm, 8.6 per cent. This shows that firm meat shrank 0.32 per cent and soft 
0.94 per cent more than oily. 

The percentage loss and resultant yield from chilled weight through the cure, 
smoke, and retaining period were as follows: Oily, 16.46 per cent; soft, 18.91 per cent; 
firm, 15.63 per cent. This shows that firm bellies cured by the dry-salt method and 
retained 19 days lost 0.83 per cent of the total weight less than oily and 2.45 per cent 
less than soft. 










































































































SHRINKAGE OF SOFT PORK 


39 


Table 27.— Pumping record of dry-salt cured New Orleans shoulders, Fort Worth. 



Lot 

No. 

Chilled 

fresh 

weight 

(pounds). 

Pumped 

weight 

(pounds). 

Gain by 

Pounds. 

pumping. 

Per cent. 


4 

429 

457 

28 

6.53 


7 

358 

383 

25 

6.98 


10 

381 

418 

37 

9. 71* 


13 

576 

614 

38 

6.60 


16 

580 

615 

35 

6.03 


19 

530 

560 

. 30 

5.66 


22 

511 

544 

33 

6.46 

, 

1 . 1 


3,365 

3,591 

226 

6.72 

Soft. 1 

5 

391 

420 

29 

7.42 

4 

8 

396 

420 

24 

6.06 

% 

11 

419 

453 

34 

8.11 


14 

670 

700 

30 

4. 48 


17 

621 

655 

34 

5.48 


20 

560 

582 

22 

3.93 


23 

580 

604 

24 

4.14 

f 


3,637 

3,834 

197 

5.42 

Firm. 

6 

397 

414 

17 

4. 28 


9 

379 

394 

15 

3.96 


12 

398 

426 

28 

7.04 

* 

15 

595 

616 

21 

3.53 


18 

513 

538 

25 

4. 87 


21 

615 

642 

27 

4. 39 


24 

630 

658 

28 

4.44 



3,527 

3,688 

161 

4. 56 


Table 28. —Curing record of dry salt cured New Orleans shoulders, Fort Worth. 



Lot 

No. 

Weight 
in cure 
(pounds). 

Number 
of days 
in cure. 

Swept 

weight 

(pounds). 

Gain or loss from 
chilled weight 
through cure. 

Pounds. 

Per cent. 

Oily. 

4 

457 

62 

420 

-9 

-2.10 


7 

383 

61 

356 

-2 

-.56 


10 

418 

60 

360 

-21 

-5.51 


13 

614 

60 

572 

-4 

-.69 


16 

615 

59 

558 

-22 

-3.79 


19 

560 

62 

525 

-5 

-.94 


22 

544 

61 

502 

-9 

-1.76 



3,591 


3,293 

-72 

-2.14 


5 

420 

62 

380 

-11 

-2. 81 


8 

420 

61 

391 

-5 

-1.26 


11 

453 

60 

405 

-14 

-3.34 


14 

700 

60 

668 

-2 

-.30 


17 

655 

59 

599 

-22 

-3. 54 


20 

582 

62 

548 

-12 

-2.14 


23 

604 

61 

567 

-13 

-2. 24 



3,834 . 

3,558 

-79 

-2.17 

Firm. 

6 

414 

62 

382 

-15 

-3. 78 


9 

394 

61 

382 

+3 

+.79 


12 

426 

60 

389 

-9 

-2.26 


15 

616 

60 

581 

-14 

-2.35 


18 

538 

59 

533 

+20 

+3. 90 


21 

642 

62 

606 

-9 

-1.46 


24 

658 

61 

650 

+ 20 

+3.17 



















































































40 


BULLETIN 108(3, U. S. DEPARTMENT OF AGRICULTURE. 


All of the oily and soft lots of New Orleans shoulders cured by dry-salt method lost 
in weight while being cured, but three lots of the seven classed as firm gained in weight. 

There was a great variation, however, between lots of meat of the same kind, which 
was probably due to the amount of salt that remained on the meat after being swept, 
because this wide variation occurred with all three grades of meat. 

Since these lots of shoulders were neither smoked nor retained a definite period of 
time, the results are not comparable with the other cuts. 

The shrinkage through cure from chilled weight was: Oily, 2.14 per cent; soft, 2.17 
per cent; firm, 0.11 per cent. 

'.« ,, .... l ' :> 

MELTING POINTS ANI) IODINE NUMHEUS. 

The samples of kidney fat used for the melting-point and iodine-number determi¬ 
nations were taken from hogs as nearly representative of the lots as possible. With 
some of the lots samples were selected from the softest and firmest hogs in order to 
determine the melting points and iodine numbers of both extremes in the same lot. 

The average of the melting points for oily was 34.50 for East St. Louis tests and f ' 
34.90 for Fort Worth tests, for soft 40.28, and for firm 42.65 for East St. Louis and 44.16 
for Fort Worth. The iodine numbers used as checks correspond inversely to the 
melting points. 


Table 29.— Melting points and iodine-number determinations made from fats taken from 
hogs out of test lots at East St. Louis and Fort Worth. 


East St. Loins Tests. 


Lot No. 

Melting point. 

Iodine number. 

Oily. 

Firm.- 

Oily. 

Firm. 

1... 

2 ...:...;.... 

3 ... 

9 F. 

32.70 
39.80 

1 26.50 

2 39.00 

°F. 

44.00 

41.50 

1 43.10 

2 42.00 

85.00 

72.85 

1 81.74 

2 69. 81 

59.15 
62.95: 
1 71.08 
-2 63.46 

Average. 

34.50 

42.65 

77. 35 

64. ie 



Fort Wort i Tests. 


Lot No. 

» - 

Melting i>oint. 

Iodine number. 

O 

Soft. 

Firm. 

Oily. 

Soft. 

T- ~ ■ 

Firm. 

. 

?F. 

°F: 

0 p -> 

* ’ V 

K - 

, 

4-5-6. 

27.20 

32.10 

42.10 

*84. 28 

75.40 

66.00 

7-8-9.. 

32.00 

37.00 

’ 46.50 

75.90 

75.39 

58.' 13 

10-11-12 .... 

1 30. 50 

1 40.60 

1 40. 40 

1 86. 56 

1 73.62 

1 67. 78 


2 36. 70 

2 41.40 

2 45. 70 

2 81.99 

2 70. 82 

2 62.70 

13-14-15 . 

^ 26.60 

1 38.00 

1 40.60 

1 84.79 

1 74.12 

1 67:27 


2 30.00 

2 42. 00 

2 45. 70 

2 81. 23 

2 63. 97 

2 61.43 

16 - 17-18 .. : 

1 36.00 

1 36.10 

1 45.00 

* 77. 93 

1 75.90“ 

• * 5&-40 

' > . - » 1 . ► % 

■ 2 41.. 90 

2 43.00 

, 2 45.00 

2.71.59 

. 2 63. 72 

2 59.40 

19-20-21. 

1 38. 70 

" ^ 44.00 

1 44. 90 

1 74.63' 

' 1 (is. 0:5 

1 59. 40 


2 38.10 

2 44.00 

2 43.40 

2 74.12 

2 62. 45 

2 61.43 

22-23-24. 

1 38. 70 

1 40.40 

1 45.50 

1 74.63 

1 70. 57 

1 58.13 


2 42.40 

2 44. 80 

2 45.10 

2 64.99 

2 60. 42 

2 56.10 

Average. 

34.90 

40. 28 

44.16 

77. 72 

69.54 

61.43 


1 Softest carcasses of each lot. 2 Firmest carcasses of each lot. 


The melting points of the lots follow consecutively across the page; i. e., lot 4 is 
oily, lot 5 soft, and lot 6 firm, etc. 


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